How to make Chinchulines

Why cooks start here

Chinchulines are small intestines, cleaned, sometimes braided, and grilled until they crackle. They are an asado test of the fire and of the eater.

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.