📝 About This Recipe
A cornerstone of the traditional Latin American barbecue, Chinchulines are beef small intestines grilled to a shatteringly crisp perfection while remaining tender and creamy inside. This recipe honors the authentic Rio de la Plata style, utilizing a bright citrus marinade to balance the rich, savory depth of the offal. When prepared correctly over live coals, they become the most sought-after 'achura' (offal) on the grill, offering a unique texture and flavor profile that defines the true gaucho experience.
🥗 Ingredients
The Chinchulines
- 3 pounds Beef small intestines (Chinchulines) (very fresh, cleaned but with internal fat intact)
- 2 tablespoons Coarse sea salt (Sal parrillera) (to taste)
- 4 pieces Lemons (juiced)
The Brine & Marinade
- 1/2 cup White wine vinegar (for cleaning and tenderizing)
- 4 pieces Garlic cloves (smashed)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Ají Molido (Argentine red pepper flakes) (optional for a hint of heat)
- 2 cups Cold water
For Serving (Classic Chimichurri)
- 1 bunch Fresh parsley (finely chopped)
- 1/2 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 2 cloves Garlic (minced)
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the exterior of the chinchulines under cold running water. Do not remove the internal 'paste' (the chyme), as this provides the signature creamy texture and flavor.
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2
Place the chinchulines in a large bowl and cover with cold water, 1/2 cup of white wine vinegar, and the juice of 2 lemons. Let them soak for 30 minutes to neutralize odors and tenderize the tissue.
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3
While soaking, prepare your grill. If using charcoal or wood, build a fire and wait until the coals are covered in a light grey ash, indicating a medium-high heat.
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4
Remove the chinchulines from the soak and pat them dry with paper towels. Excess moisture will prevent them from crisping properly.
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5
Cut the chinchulines into individual segments of about 6-8 inches, or braid them ('trenzado') for a more professional presentation, securing the ends with toothpicks if necessary.
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6
In a small bowl, whisk together the remaining lemon juice, smashed garlic, oregano, and ají molido. Lightly brush this mixture over the chinchulines.
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7
Generously season the chinchulines with the coarse sea salt just before they hit the grill.
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8
Clean the grill grates and lightly oil them. Place the chinchulines over medium-high heat. You should hear a steady sizzle.
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9
Grill the first side for approximately 20-25 minutes. Resist the urge to move them frequently; they need time to render the fat and develop a deep golden crust.
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10
Flip the chinchulines using tongs. The grilled side should be a rich, dark golden brown and noticeably crispy.
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11
Grill the second side for another 15-20 minutes. If flare-ups occur from the rendering fat, move the chinchulines to a cooler part of the grill momentarily.
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12
Check for doneness: the chinchulines should be firm to the touch and sound 'crunchy' when tapped with tongs.
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13
Remove from the grill and immediately squeeze fresh lemon juice over them while they are still piping hot.
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14
Slice into bite-sized pieces (about 1-2 inches) and serve immediately. Chinchulines are best enjoyed within minutes of leaving the fire.
💡 Chef's Tips
Always buy chinchulines from a trusted butcher; they must be very fresh and have a bright, clean color. Do not over-clean the inside; the interior is what gives the dish its unique, creamy contrast to the crispy exterior. If the heat is too high, the outside will burn before the inside is cooked; aim for a temperature where you can hold your hand over the grate for 4-5 seconds. For extra 'crunch,' some grill masters dust the chinchulines lightly with a tiny bit of flour or cornstarch before grilling, though this is not strictly traditional. Never cover the grill lid; chinchulines need the direct dry heat of the coals to achieve the perfect texture.
🍽️ Serving Suggestions
Serve as an 'entrada' (appetizer) alongside other grilled items like morcilla (blood sausage) and chorizo. Pair with a robust Argentine Malbec to cut through the richness of the fat. Always provide plenty of extra lemon wedges on the side for guests to use liberally. Accompany with a fresh 'Ensalada Criolla' (diced tomato, onion, and bell pepper salad) for a bright, acidic contrast. A side of crusty baguette is essential for soaking up the flavorful juices and lemon.