Chunchullo

Chinchulín is a cherished dish made from beef small intestine, enjoyed across many Latin American countries. This delicacy can be grilled or fried, frequently featured in traditional meals like "asado."

In Argentina, Uruguay, and Paraguay, it's called chinchulín and is typically roasted over wood or charcoal, imparting a distinct smoky flavor. Meanwhile, in Chile, the dish goes by the name chunchules. In Colombia, you might hear it referred to as chunchullo or chinchurria, depending on the region.

Ecuadorians enjoy this savory treat as "tripa mishqui" usually roasting it and sometimes serving it with boiled potatoes or mote. In Venezuela, it is known as chinchurria. In Peru, they call it "choncholi" and the preparation involves steaming the intestines before grilling them to perfection.

In Mexico's southern region, the small intestine is referred to as "tripa de leche." It's braided, boiled, fried, and then served on tortillas with salsa, offering a unique twist on this traditional dish.

Each country brings its own flair to chinchulín, showcasing a rich tapestry of flavors and cooking methods that make this dish a culturally significant favorite throughout Latin America.