Chinchulines

If there is one thing that must not be missing at any Argentine Asado, it is the Chinchulin. This piece of meat is the animal's small intestine. Its preparation is demanding: how do I get the intestine crispy without the meat becoming tough? We have created a delicious recipe for you, inspired by Vilmar Paiva: 

 How can you recognize a good Chinchulin?

To ensure that you have good chinchulín, there are some important factors to consider. First of all, the fat on the side of the chinchulín should be very white. If it looks yellowish or gray, this could indicate that the meat is not fresh or was not properly cleaned.

The intestine itself should have a pink color. If it looks darker or redder, this could indicate that it was not properly cleaned or prepared. If in doubt, a smell test should also be conducted - the chinchulin should smell fresh and pleasant.

How do you grill the Chinchulines?

When preparing the chitterlings on the grill, it is important to roast it slowly and with patience. You place it for about an hour on each side over a glowing crown (fuego corona), so it can cook slowly, about 15-20 centimeters above the embers of the grill. A beginner's mistake is to think it will be ready quickly. It takes time and patience to roast the perfect chitterlings.

If desired, you can also remove the fat on the side of the chinchulines to make it a bit lighter. Some people also prefer braided chinchulines, as they take up less space on the grill. However, it is important to note that this variant may lose more fat.

Overall, there are many different ways to prepare and enjoy chitterlings. With a little practice and attention to detail, you can ensure that you always have a delicious and perfectly cooked chitterling on your plate.

Recipe for the Chinchulines:

Ingredients:

• 1 kg Chinchulines
• 2 lemons
• salt and pepper

For the marinade:

• 2 onions
• 4 cloves of garlic, crushed
• 2 bell peppers, diced
• 2 tomatoes, diced
• 1/2 cup oil
• Salt and pepper to taste

Preparation:

1. Before grilling, marinate the Chinchulines with salt and plenty of lemon.
2. Then grill for 1 hour per side over medium heat (15-20 cm away from the embers)
3. After 2 hours, these are then ready
4. In the meantime, you can grill a lemon and then squeeze it over the chinchulines.

When grilling the chinchulines, patience is required; it is no use grilling them in a hurry. If you want to marinate your chinchulines, you should do so before grilling so that the marinade can soak in a bit.

Tips:

• The beef intestine, that is, the chinchulines, should be placed on the grill first, as they require the most time.
• It is recommended that you leave the Chinchulines in the refrigerator for a few hours before preparation so that they lose their moisture and become crispier.