Chinchulín

Savor the bold flavors of Argentine cuisine with grilled chinchulín, marinated in olive oil and spices, served with zesty lemon wedges. Ideal for a weekend barbecue or a special gathering with friends.

• 500 grams beef small intestine (chinchulín)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Paprika
• 1 lemon lemon wedges

Method

1. 1

   Preheat the grill to medium-high heat.

2. 2

   In a bowl, mix the cleaned chinchulín with olive oil, salt, black pepper, and paprika until well coated.

3. 3

   Place the chinchulín on the grill and cook for about 5 minutes on each side, or until they are crispy and golden brown.

4. 4

   Remove from the grill and let them rest for a couple of minutes.

5. 5

   Serve hot with lemon wedges on the side for squeezing over the chinchulín.