Chinchulines

Chinchulines a la Parrilla

A classic Argentine grilled offal dish featuring marinated beef small intestines, cooked over open flame until crisp on the outside and tender within.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) beef small intestines (chinchulines), thoroughly cleaned by butcher; essential for safety and texture
• •500 ml (2 cups) whole milk, for soaking and marinade
• •6 cloves garlic, finely minced
• •30 g (1 cup packed) flat-leaf parsley, fresh, finely chopped
• •15 g (1 tbsp) coarse salt
• •5 g (1 tsp) black pepper, freshly ground
• •5 g (1 tsp) paprika, optional, mild or sweet
• •30 ml (2 tbsp) white vinegar or lemon juice, for initial wash
• •30 ml (2 tbsp) neutral oil or rendered beef fat, for basting on the grill

Steps

1. 1 Inspect the cleaned intestines and trim off any remaining excess fat or membrane. Rinse under cold running water, then rub with vinegar or lemon juice and a pinch of salt to neutralize odors. Rinse again thoroughly.
2. 2 Place the intestines in a large bowl and cover with the 500 ml milk. Soak for at least 2 hours, or refrigerated overnight, to mellow any residual offal aroma — this step is traditional and important for the final flavor.
3. 3 Drain the milk and pat the intestines dry with paper towels. Place them on a clean work surface.
4. 4 In a small bowl, combine the minced garlic, chopped parsley, salt, pepper and paprika (if using). Rub this mixture thoroughly over and through the intestines.
5. 5 Thread the intestines accordion-style onto long skewers (about 30 cm / 12 in), compressing them tightly so they hold together and cook evenly. They should look like a coiled spring on the skewer.
6. 6 Prepare a medium-high charcoal or wood fire. Target a grill surface temperature of about 200–230 °C (400–450 °F). If using a gas grill, set to medium-high with the lid open.
7. 7 Place skewers over direct heat. Grill for 15–20 minutes total, turning every 3–4 minutes, and basting occasionally with oil or rendered fat. The exterior should become deeply golden-brown and crisp, with some charred edges.
8. 8 Cook until the internal temperature of the thickest section reaches at least 74 °C (165 °F) on an instant-read thermometer. The exterior should feel crisp to tongs, while a cut into the center shows tender, juicy meat with no rubbery raw texture.
9. 9 Remove from heat, rest the skewers 3 minutes, then slide the intestines off onto a wooden board and chop into 4–5 cm (1½–2 in) pieces with a sharp knife.
10. 10 Serve immediately with fresh lemon wedges, additional chopped parsley, and a sprinkle of coarse salt. Traditional accompaniments include chimichurri and crusty bread.
11. 11 Safety note: Ensure intestines were cleaned by a reliable butcher and were kept refrigerated at or below 4 °C (40 °F) before cooking. Do not eat if any rubbery or undercooked texture remains in the center.