Chunchullo Recipe: Delicious Colombian Street Food
Chunchullo Recipe is a traditional Colombian street food dish made from cow intestines, also known as chinchulines or chunchullo Colombiano. The intestines are thoroughly cleaned, seasoned with salt, pepper, and spices, then slowly grilled until crispy on the outside and tender on the inside. Popular across Latin America, this dish is a favorite appetizer and is often enjoyed with sides like arepas, fried yuca, or patacones. With its smoky flavor and crunchy texture, chunchullo is a true Colombian treat that brings the authentic taste of street food to your home kitchen. This step-by-step recipe guides you through cleaning, seasoning, and cooking chunchullo, along with tips, serving ideas, and storage suggestions.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds fresh cow intestines (chunchullo/chinchulín)
- Juice of 4 limes or ½ cup white vinegar (for cleaning)
- 1 tablespoon salt (plus more to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon cumin (optional)
- 1 teaspoon paprika (optional)
- 1 teaspoon garlic powder (optional)
- 2 tablespoons oil (for grilling or pan-frying)
Instructions
- 1
This is the most important part. Chunchullo must be cleaned well. Rinse the intestines under cold running water, then soak them in lime juice or vinegar for about 10 minutes. Scrub gently and rinse again until the water runs clear. Cut them into pieces about 4–6 inches long.
- 2
Place the cleaned chunchullo in a bowl. Add salt, pepper, and any extra spices you like. Toss them well so every piece is coated.
- 3
Traditionally, Colombians grill chunchullo over open charcoal for that smoky flavor. If you don’t have a grill, a cast iron pan or oven works too. Heat your grill or pan and brush lightly with oil.
- 4
Lay the chunchullo pieces evenly on the grill or in the pan. Cook on medium-high heat until they turn golden brown and crispy on the outside. This usually takes 40–50 minutes, turning occasionally to prevent burning.
- 5
Once cooked, place them on a platter, sprinkle with a little extra salt, and serve hot.