A Colombian street food classic, chunchullo is made by briefly marinating pre-boiled beef intestine in a lemony spice mix, then grilling it over high heat until crisp. It is typically served with arepa or potatoes as a finger-food snack.
Cut the pre-boiled beef intestine into 8-10 cm pieces and pat off the excess water with paper towels.
Toss the pieces with lemon juice, crushed garlic, cumin, salt and black pepper, then let them sit for 10 minutes.
Grill the marinated intestine over high heat, turning often, for 5 minutes until crisp and deep golden all over, then squeeze over lemon and serve hot.
Turn the intestine constantly once it is on the grill, or one side will burn while the other stays raw. Do not be afraid of cooking it a little longer — the crispier the chunchullo, the better it is loved.
If you are cleaning and boiling the intestine yourself, adding a few lemon slices and a pinch of baking soda to the boiling water helps cut down the smell.
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