For cleaning and precooking

• 1 kg choncholí (beef small intestine)
• Coarse salt, as needed, for cleaning
• White vinegar, as needed, for cleaning
• Limes, as needed, for cleaning
• 2 liters water
• Salt for the cooking water, to taste
• Onion, as needed
• Mint leaves, as needed
• Crushed garlic, as needed

For the marinade

• 80 g aji panca paste
• 60 ml red wine vinegar (¼ 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 (1½ 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