Chunchullo, a Colombian street-food favorite, is made by briefly marinating pre-boiled beef intestines in a lemony spice mixture, then grilling them over high heat until crisp. It is often served with arepas or potatoes as a snack eaten by hand.
Cut the boiled beef intestine into 8–10 cm lengths and pat away excess moisture with paper towels.
Mix the pieces with lemon juice, crushed garlic, cumin, salt, and black pepper. Let them rest for 10 minutes.
Grill the marinated intestines over high heat, turning them frequently, for 5 minutes or until crisp and deep golden all over. Squeeze lemon over them and serve hot.
Keep turning the intestines after placing them on the grill; otherwise one side may burn while the other remains undercooked. Do not worry about overcooking them: chunchullo is especially enjoyed when crisp.
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