What is chunchullo?

Chitterlings are consumed by cultures around the world as an effort to make every part of each cow or pig well. While Chitterlings or "Chitlins" are small or large intestine pigs, many southern or center -Americans have expanded the range in a bowl called the chunchullo or chunchurria employing thin slices of pigs, lamb, cows or even poultry, frized or stew. Preparation chunchullo requires stable stomach and some basic ingredients for building taste such as cumin, salt, pepper, food dye called Annatto, chili pepper, garlic and vinegar.

This food goes through several names, depending on the area in South America, where it is made. In Colombia it is chunchullo or chunchurria . In Chile, the food is called chunchule ; In Uruguay or Argentina is called chinchulin . Other names range from choncholi in Peru to tripa in Mexico.

although it is mnIt is used to describe it, chunchullo is simple and easy to produce. There are some regional variations, but the basic method includes several basic cooking processes. First, the intestines, also referred to as a tripse, are cut into slices. If it is cut too strong, the meat will be too heavy. Then a marinating process is used to help remove even more natural rubber food textures.

In Peru, intestinal pieces of overnight with several key ingredients. Chefs use enough vinegar to cover slices in a bowl and then add spices such as ground garlic, powder chili pepper, salt, pepper and cumin. Chili paste must also be bought from prepared in advance. This will be used to suppress meat during the grill.

Simple chile paste can be made by cutting some dried chili in half, length and then mistake all seeds. After soaking in salt waterLess day, chilis are then unfolded into a paste. Many of them add a little lard or butter as well as some color like Annatto. The chef is then ready for grilling, although stews or frying are other quite common cooking options. When grilling, both sides of the CHUNCHULLO should attract dark brown color. This color can be reinforced by basting chili paste, not only once at the beginning, but several times.

Government organizations of public health often warn that the intestines should be thoroughly cleaned before marination and cooking. Otherwise, the potential for bacterial infections such as Salmonella and Yersinia increases, especially in young children. This cleaning includes their cooking in water for at least five minutes and rinses them thoroughly after returning under the knife.