Chinchulines

0,5 kg

€8,25

Chinchulines

Chitterlings

€8,25 €16,50/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 500 g

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Europe (Argentine cut)

Chinchulines are a must-have classic of the grill and the Argentine asado: for those in the know, no offal compares. Frozen at source and vacuum-packed, ready to enjoy today or save for that long-awaited asado.

How to cook them: the secret is patience. On the grill, medium-low heat for a good while, turning them often, until they're well browned and crisp outside. A little salt, lemon and done. If you like them more tender, you can boil them briefly before grilling.

Perfect for: the start of an Argentine asado, an offal spread, or for fans of the Creole grill.

Also known as: chitterlings.

How to cook this cut

Chinchulines on the grill: how to get them really crisp Grill⏱ Up to 45 min ▾

Chinchulines split the table: the people who like them, like them a lot. And what separates good ones from bad ones is always the same thing — time. There's no way to hurry them.

Braided or laid flat

Braiding them (the classic plait) keeps them juicier inside and crisp outside, and makes them easier to handle on the grill. Laid out flat they cook a little faster and come out crunchier. Both ways work.

Gentle heat, nearly an hour

Genuinely gentle heat: your hand lasts 7 or 8 seconds. This is where most people go wrong.
45 to 60 minutes in total, turning them every 10 or 15 minutes.
For the first half hour it looks like nothing is happening: that's the fat rendering. The crunch comes at the end, and it comes suddenly.

Why you don't use high heat

Over high heat the outside toasts before the fat inside has melted: they look done on the outside and stay rubbery within. That's precisely the fault that makes a lot of people say they don't like chinchulines.

Coarse salt and lemon as you serve. They come off after the chorizo and before the meat, with the first round of offal.