Chunchullo Asado
South America — Colombia
Colombia's defining intestine tradition. Cleaned intestines salted and grilled over charcoal until crisp outside and chewy inside. A centerpiece of Colombian mixed-grill culture.
Cuts in this tradition
Cultural context
Especially associated with Antioquia, Valle del Cauca, and Bogotá fritanga culture. Related to Argentine chinchulines and Chilean chunchules but with distinct Colombian preparation and cultural context.
Preparation
Intestines cleaned thoroughly and salted. Grilled over charcoal or wood until exterior crisps. Served with ají (Colombian hot sauce), papa criolla, and arepa.