Chunchullo
Beef small intestine, braided and grilled or fried across Latin America.
Regional names for this food include chunchullo, chunchulla, chunchulo, chinchurria, and chunchurria.[1]
Quick Facts
- Country
- Latin America
- Region
- North America and South America
- Main ingredients
- Pork
- beef
- or lamb small intestine
Facts from the source article.
Key facts and history
Chunchullo is usually eaten fresh.[1] The Delighted Cooking account states that chunchullo employs thin slices of pig, lamb, cow or even poultry.[2] It can be char-grilled, fried or stewed.[2] Preparing chunchullo requires ingredients like cumin, salt, pepper, annatto, chili pepper, garlic and vinegar.[2]
In Colombia, it is called chunchullo or chunchurria.[2] The Delighted Cooking account describes chunchullo as straightforward and easy to make.[2] When grilling, both sides of the chunchullo should take on a deep brown coloring.[2]
What the cited sources add
It lists specific seasoning ingredients such as annatto and vinegar that are used in preparation.[2] The same source provides the cooking instruction that both sides should become deep brown when grilled.[2] The Delighted Cooking source states that chunchullo is made from thin slices of pig, lamb, cow, or poultry, not exclusively beef intestines.[2]
References
- Wikipedia, "Chunchullo" (CC BY-SA 4.0), which cites: "What Is Chunchullo? (with pictures)", Delighted Cooking (we also read that source) en.wikipedia.org
- "What Is Chunchullo? (with pictures)", Delighted Cooking. facts only, no text reused. delightedcooking.com
Each numbered sentence above was checked against the source it cites before publication. Sentences citing Wikipedia adapt text from the English Wikipedia article Chunchullo (contributors), used under CC BY-SA 4.0; this entry is available under the same licence. Other sources were used for facts only; no text or images are copied from them.
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