Elevated Snacks · Argentine
Chinchulines a la Parrilla
These small intestines are grilled until crispy, a vital component of any proper Argentine asado.
Why This Works
The grill renders the internal fat of the intestines, resulting in an exterior that is crisp like crackling and an interior that is buttery.
The Upgrade
Briefly boil the chinchulines in salted water with a bay leaf before grilling for 10 minutes to ensure they stay tender inside.
Chef's Secret
Michelin TechniqueDo not rush the process; the low-and-slow crisping is what prevents them from being rubbery.
Ingredients
Total time including resting: 45 min
Directions
Clean the chinchulines thoroughly under cold water and cut into 4-inch pieces.
5 minPrepare your grill for medium-high heat (375°F).
5 minPlace chinchulines on the grate and grill, turning occasionally to ensure even charring.
20 minContinue grilling until the exterior is dark brown and very crispy (the 'crocante' texture).
10 minRemove from heat and immediately hit with coarse salt and a heavy squeeze of fresh lemon.
1 minThe acidity of the lemon is crucial to cut through the intense fattiness.
1 minServe immediately while piping hot.
1 minWine Pairing
Syrah
Red Wine
The BottleE. Guigal Crozes-Hermitage
The gamey, smoky, and dark-fruited nature of Syrah is the classic answer to offal. It matches the intensity and crispy fat of the grilled chinchulines.
Nutrition per Serving
310
calories
28g
protein
2g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fresh Herb Salad
A salad of parsley, mint, and onion provides a sharp, herbaceous freshness to counter the fatty, crispy intestines.
Ingredients
Directions
Submerge shaved red onion in ice water for 5 minutes to crisp and mellow the bite, then pat thoroughly dry.
Combine parsley, mint, and dried onion in a chilled mixing bowl.
Whisk olive oil, lemon juice, and salt in a small ramekin until emulsified.
Dress the herbs lightly just before serving to maintain structural integrity.
Toss gently with clean hands to coat without bruising the leaves.
Serve immediately alongside hot chinchulines to provide an acidic, aromatic contrast.
Side Dish
Crusty Sourdough
Simple, toasted bread allows you to enjoy the savory drippings and balances the intense texture of the snack.
Ingredients
Directions
Preheat your oven or grill to 400°F.
Slice the sourdough into 1-inch thick batons to ensure a structural foundation for the drippings.
Whisk the softened butter and olive oil together, then brush generously over both sides of the bread.
Toast the bread for 6 to 8 minutes, turning once, until the edges are deeply golden and caramelized.
Immediately rub the raw garlic clove over the surface of the hot bread to infuse its aromatics.
Finish with a light sprinkle of flaky sea salt and serve warm alongside the chinchulines.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.