Chunchullo, also known as chunchurria or chinchulin, is a dish made from thin slices of pig, lamb, cow, or poultry intestines that are marinated in vinegar, garlic, chili powder, salt, pepper, and cumin, and then grilled, fried, or stewed. It is consumed in various South American countries and requires thorough cleaning before cooking to avoid bacterial infections.
Chitterlings are consumed by cultures around the world in an effort to put every part of every cow or pig to good use. While chitterlings, or “chitlins,” are small or large intestines of a pig, many South or Central Americans have expanded the range into a dish called chunchullo, or chunchurria, which employs thin slices of pork, lamb, cow, or even poultry — char grilled, fried or stewed. Preparing chunchullo requires a steady stomach and some basic ingredients to create flavors such as cumin, salt, pepper, food coloring called annatto, chili peppers, garlic, and vinegar.
This dish has different names, depending on the area of South America where it is produced. In Colombia, it is chunchullo or chunchurria. In Chile, the dish is called chunchule; in Uruguay or Argentina it is called chinchulin. Other names range from choncholi in Peru to tripa in Mexico.
While many names are used to describe it, chunchullo is simple and easy to make. There are some regional variations, but the basic method involves some rudimentary cooking processes. First, the intestines, also known as tripe, are cut into thin slices. If sliced too thick, the meat will be too tough. Then, a marinating process is applied, which will help remove even more of the inherent chewy texture of the dish.
In Peru, the gut pieces rest overnight with several key ingredients. Chefs use enough vinegar to cover the slices in a bowl, then add seasonings like minced garlic, chili powder, salt, pepper, and cumin. A chili paste also needs to be purchased or prepared in advance. This will be used to baste the meat as it grills.
A simple chili paste can be made by cutting a few dried chili peppers in half, lengthwise, and then washing off all the seeds. After soaking in salt water for at least a day, the chiles are then ground into a paste. Many add a little lard or butter and some coloring like annatto. The chef is then ready to grill, although stewing or frying are other fairly common cooking options. When grilled, both sides of the chunchullo should turn a dark brown color. This coloring can be intensified by basting with chili paste, not just once at first, but several times.
Governmental public health organizations often warn that the intestines must be thoroughly cleansed before marinating and cooking. Otherwise it increases the potential for bacterial infections such as salmonella and yersinia, especially for young children. This cleaning involves boiling them in water for at least five minutes and rinsing thoroughly after going under the knife.
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