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Chinchulines

Serves 4 Entree gluten-free, dairy-free, meat

Chinchulines

Chinchulines, a beloved staple of the Argentine asado, are a true test of fire mastery and culinary daring. Originating from the traditional gaucho barbecues, these small intestines are often braided and grilled over an open flame. They are typically enjoyed during weekend gatherings where family and friends come together to celebrate the art of grilling.

When cooked to perfection, chinchulines offer a satisfying crackle with each bite, revealing a tender interior that is subtly enhanced by coarse salt and a squeeze of fresh lemon. The contrast of textures and the hint of citrus create a compelling experience that challenges the palate and celebrates the essence of Argentine grilling.

Ingredients

  • 600 g (1.3 lb)beef chitterlings, well cleaned
  • to tastecoarse salt
  • lemon — to serve

Method

  1. Start by thoroughly rinsing the 600 g (1.3 lb) of beef chitterlings under cold running water. This step is crucial to remove any impurities and ensure they are clean. Once rinsed, you can choose to braid the chitterlings for a traditional presentation or coil them if you prefer a simpler method. After shaping, generously sprinkle coarse salt over them to season and help draw out moisture.
  2. Prepare your grill for a lively fire, which means you should have a consistent and strong heat source. Place the chitterlings directly over the grill. The goal is to achieve a crisp exterior, so turn them frequently, approximately every 3 to 5 minutes, to ensure even cooking. This process should take about 15 to 20 minutes, but focus on the texture rather than the time.
  3. As the chitterlings cook, look for a golden-brown color and listen for a distinct crackling sound. This indicates that they are crisping up nicely. The chitterlings should be crunchy to the bite, not rubbery, which means they are cooked through and have reached the desired texture.
  4. Once cooked, remove the chitterlings from the grill and let them rest for a moment. This resting period allows the juices to redistribute, enhancing the flavor.
  5. Serve the chinchulines with lemon wedges at the table. The acidity of the lemon will complement the rich flavors of the grilled chitterlings. Enjoy them as part of the traditional Argentine asado, alongside other achuras.