Chunchullo Colombiano is one of the most popular items found in traditional Colombian barbecues and picadas. Made from cleaned beef small intestine, it is first boiled until tender and then grilled until crispy on the outside and tender inside.
It is especially popular in Antioquia, Valle del Cauca, the Coffee Region, and Bogotá, where it frequently appears in traditional mixed platters and family gatherings. Its unique texture and rich flavor have made it one of Colombia’s most iconic grilled specialties.
Although it requires careful preparation, chunchullo remains highly appreciated by lovers of traditional Colombian cuisine.
Ingredients
- 1.5 kg cleaned beef small intestine
- 2 liters water
- 15 g salt (1 tablespoon)
- 10 g minced garlic (2 cloves)
- 5 g ground cumin (1 teaspoon)
- 3 g ground black pepper (½ teaspoon)
- 30 ml lemon juice (2 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
Instructions
- Thoroughly wash the beef intestine.
- Remove excess fat if necessary.
- Place it in a pot with water and salt.
- Simmer for 45 to 60 minutes until tender.
- Drain and allow to cool slightly.
- Combine garlic, cumin, pepper, lemon juice, and oil.
- Coat the intestine with the seasoning mixture.
- Preheat a grill.
- Grill for 20 to 30 minutes, turning frequently.
- Cook until golden and crispy.
- Slice and serve hot.
Chef’s Tips
- Clean the intestine thoroughly before cooking.
- Boiling first improves tenderness.
- Grill over medium heat for the best texture.
- Charcoal grilling creates a more authentic flavor.
- Serve immediately after grilling for maximum crispiness.
Traditional Variations
- Some regions season it only with salt.
- In Antioquia it is commonly served as part of traditional picadas.
- Some grill masters use beer during cooking for added flavor.
Traditional Serving Style
Colombian Chunchullo is traditionally served hot with arepas, boiled criolla potatoes, cassava, Colombian hot sauce, and fresh lime. It is one of the most popular components of traditional picadas and mixed grill platters.
Recommended Side Dishes
- Colombian arepas
- Boiled criolla potatoes
- Boiled cassava
- Colombian hot sauce
- Fresh lime
- Creole salad
A Brief History
Chunchullo has long been part of Colombia’s livestock and grilling traditions. Rural communities traditionally used every edible part of the animal, leading to the popularity of dishes like chunchullo.
Today it remains one of the most recognizable specialties of Colombian barbecue culture, especially in Antioquia and the Coffee Region.
Frequently Asked Questions
It is cleaned beef small intestine prepared for cooking.
Boiling helps tenderize the intestine before it is crisped on the grill.
It should be crispy on the outside and tender on the inside.
Yes. After boiling, it can be browned in a hot skillet.
Yes. It can be frozen for up to three months.
