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|Place of origin||Latin American|
|Main ingredients||pork, beef, or lamb small intestine|
|Cookbook: Chunchulines Media: Chunchulines|
It is grilled over wood or charcoal. In Argentina, Uruguay and Chile however, it is usually roasted. Although it requires long cooking it is usually the first dish served in a Uruguayan and Argentinian "asado".
They are presented in the form of a braid.
Names and characteristics according to country
Argentina, Uruguay, Paraguay
Known as chinchulín and are typically roasted. The large intestine, in Argentina, is called "Tripa Gorda" or torch and cooked similarly, except that they are usually washed inside and is filled with the same filling as sausage.
Known as Chunchules.
Depending on the region it can be called Chunchullo, Chunchulla, Chinchurria or Chunchurria (Antioquia and Caldas regions) and usually prepared fried or grilled and served chopped before a roast. Usually eaten fresh and freshly fried. Eaten while hot and never cold to avoid mushiness.
In Ecuador it is known as tripa mishqui. It's roasted and eaten with boiled potatoes or mote.
In Venezuela it is known as Chinchurria and is roasted.
In Peru this meal has a Creole term "choncholi" : prepared steamed and then roasted on a grill, food native of people from Angola, who were based in the south of the country to work in the cotton fields and sugar in the province of Ica, south of Lima. It was a typical food of the black population of Peru but now, like the kebabs they are consumed at every social level.
In southern Mexico, the first portion of the small intestine of the cow (first 3–4 meters) is known as "tripa de leche" (translates to "gut of milk"). This is washed thoroughly with tap water, braided and boiled in a pressure cooker for about 1 hour, because it is very hard. Later, it's fried with garlic and onions and served on fresh tortillas, whole or chopped into cubes, served with hot salsa.
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