Chinchulines Asados
South America — Bolivia
Bolivia's defining intestine tradition. Cleaned intestines salted and grilled over charcoal until crisp outside and tender inside. Part of the Southern Cone intestine grill family.
Cuts in this tradition
Cultural context
Especially prominent in cattle-producing lowland regions around Santa Cruz. Related to Argentine chinchulines and Colombian chunchullo but with distinct Bolivian preparation context. Common at mixed grills and market food stalls.
Preparation
Intestines cleaned and salted. Grilled over charcoal until exterior crisps. Served with ají, llajwa (Bolivian hot sauce), and potato.