Choncholí is a traditional Peruvian dish made from beef small intestine that is thoroughly cleaned, seasoned, and grilled over charcoal. It is known for its golden, lightly crisp exterior and tender, juicy center.
In Lima, it is closely associated with anticucho stands, street grills, and informal charcoal cookouts. It is often cooked alongside beef-heart anticuchos, rachi, and sweetbreads, then served in small portions with grilled potatoes, Peruvian corn, and spicy sauces.
Careful cleaning and gentle precooking are essential for a pleasant flavor and proper texture. High heat from the grill then creates the smoky aroma and crisp surface that distinguish Peruvian choncholí.
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Peruvian Grilled Choncholí
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 80 g aji panca paste (1/2 cup)
- 60 ml red wine vinegar (1/4 cup)
- 30 ml vegetable oil (2 tablespoons)
- 15 g minced garlic (1 tablespoon)
- 5 g ground cumin (2 teaspoons)
- 3 g dried oregano (1 tablespoon)
- 3 g ground black pepper (1 teaspoon)
- 8 g salt (1 1/2 teaspoons)
For brushing and serving
- 45 ml vegetable oil (3 tablespoons)
- 30 ml red wine vinegar (2 tablespoons)
- 20 g aji panca paste (1 tablespoon)
- 600 g cooked yellow potatoes (6 medium)
- 400 g cooked corn (2 large ears)
- 120 g aji sauce for serving (1 1/2 cups)
Preparation
- Carefully clean the intestine, rinsing it several times under running water and removing the thickest outer fat. Use a small knife. Turn it inside out with a thin skewer or the handle of a spoon, gently scrape the inner surface, and rub it with coarse salt, white vinegar, and lemons for several minutes. Rinse it until the water runs clear and no strong odors remain.
- Cook the tripe, place it in a large pot with 2 liters of water, the onion, mint, and crushed garlic. Cook over medium heat for 45 to 60 minutes, until tender but still firm. Avoid overcooking, as it could fall apart or lose its texture when roasted.
- Drain and cut it, remove the intestine from the pot, let it cool, and dry it well with paper towels. Cut it into 12-15 cm pieces or smaller portions, depending on your preferred presentation.
- Season and let it rest, mix the aji panca paste, red wine vinegar, oil, minced garlic, cumin, oregano, pepper, and salt. Add the choncholi, coat it completely with the marinade, and let it marinate in the refrigerator for at least 2 hours.
- Prepare the grill, light the charcoal, and wait until you have glowing red coals covered with a thin layer of ash. Mix the oil, vinegar, and the reserved tablespoon of aji panca paste to make a light brushing sauce.
- Grill the choncholi, place the pieces on the hot grill and cook for 10 to 15 minutes, turning frequently. Brush them with the oil and aji panca mixture until they are golden brown, with crispy edges and a rich, smoky aroma.
- Brown the side dishes and serve, cut the cooked potatoes in half and place them on the grill for a few minutes. Serve the choncholi immediately with the browned potatoes, pieces of corn on the cob, and aji sauce.
Chef’s Tips
- Purchase the intestine from a reliable butcher and make sure it is fresh, properly refrigerated, and free of unpleasant odors.
- Clean it thoroughly, but avoid scraping so aggressively that the membrane tears.
- Precook the choncholí before grilling so it becomes tender inside and crisp outside.
- Dry it well before marinating so the seasoning adheres properly.
- Use hot coals but avoid direct flames, since dripping fat can ignite and burn the surface.
- Serve it immediately after grilling because the fat firms as it cools and the texture becomes less pleasant.
Traditional Variations
Some Lima anticucho stands season choncholí with the same marinade used for beef-heart anticuchos, combining ají panca, vinegar, garlic, cumin, and oregano.
Certain versions include a small amount of ground ají amarillo for extra heat, while others use more vinegar for a sharper flavor. Both remain within the traditional creole style.
Choncholí may also be cut into smaller pieces and threaded onto skewers, although long sections placed directly on the grill are the most recognizable presentation.
Traditional Serving Style
Serve choncholí immediately after removing it from the coals, cut into small pieces and arranged on a warm platter. Traditional accompaniments include browned yellow potatoes, cooked Peruvian corn, and spicy creole chile sauce.
At anticucho stands, it may be included in a mixed grill with beef-heart anticuchos, rachi, and sweetbreads. It is commonly enjoyed as an appetizer, snack, or informal meal during evening street-food outings.
Recommended Pairings
- Grilled yellow potatoes
- Cooked Peruvian corn
- Peruvian chile sauce
- Toasted Andean corn
- Creole onion salad
- Beef-heart anticuchos
- Chicha morada
Did You Know?
Choncholí belongs to Peru’s tradition of using different cuts of offal, a practice with a strong presence in popular and Afro-Peruvian cooking. It is closely connected with street grills and Lima’s anticucho culture.
Similar names, such as chunchulí and chinchulín, are used in other South American countries. In Peru, however, choncholí is especially associated with beef intestine seasoned with ají panca and grilled over charcoal.
Frequently Asked Questions
Choncholí is made from beef small intestine. It has natural fat and a springy texture, so it requires thorough cleaning and precooking before grilling. When properly prepared, it becomes tender inside and crisp on the surface.
Wash it repeatedly, turn it inside out, and rub it with coarse salt, vinegar, and lime. Then precook it with onion, garlic, and mint. These steps remove impurities and soften its natural aroma without eliminating its characteristic flavor.
Yes. Precooking tenderizes the intestine and ensures that the center has the proper texture. If it is placed raw directly on the grill, it may become tough outside while remaining undercooked within. After simmering, it only needs to be browned and crisped.
Do not overcook it during the initial simmer or leave it too long over weak heat. Simmer it until tender but firm, then grill it briefly over hot coals, turning and basting frequently.
Once precooked and marinated, it can be refrigerated for up to 24 hours before grilling. Cooked choncholí should be eaten immediately. Storing it for several days is not recommended because its flavor and texture deteriorate quickly.
