Chinchulines Receta
This chinchulines recipe packs tons of fresh and vibrant flavors thanks to Lee Kum Kee Premium Soy Sauce.
Chinchulines, or small beef intestines, take a while to prepare, but adding seasoning every step of the way makes it worth it by the time it reaches your plate. Premium Soy Sauce plays an important role, adding salt and umami flavors in the marinade that match perfectly with the salsa criollo this is served with. Give it a try!
Chinchulines, or small beef intestines, take a while to prepare, but adding seasoning every step of the way makes it worth it by the time it reaches your plate. Premium Soy Sauce plays an important role, adding salt and umami flavors in the marinade that match perfectly with the salsa criollo this is served with. Give it a try!
What You Will Need
Ingredients
- -- For the Tripes --
- 2 lb. beef small intestines (tripes), cleaned
- 1 lemon, halved
- 2 bay leaves
- 1 tsp. black peppercorns
- -- To Serve --
- Grilled lemon halves
- Crusty baguette, sliced
Marinade
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 lemon, juiced
- 1 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 2 sprigs flat-leaf parsley, chopped
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
Sauce Mix
- ¼ cup finely chopped tomato
- ¼ cup finely chopped mixed red, green, and orange bell peppers
- ¼ cup finely chopped red onion
- 1 Tbsp. chopped parsley
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- ½ tsp. dried oregano
- Salt, to taste
Made with
Lee Kum Kee products
How to make it
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Clean and Boil the Tripes: Rinse tripes thoroughly under cold running water. Transfer to a large pot and cover with water. Add lemon halves, bay leaves, and peppercorns. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, or until soft and tender (internal temp 160°F). Drain, let cool slightly, and cut into 4-inch pieces. This step can be done ahead — refrigerate up to 3 days.
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Marinate the Tripes: In a bowl, combine Lee Kum Kee Premium Soy Sauce, lemon juice, olive oil, minced garlic, parsley, smoked paprika, and oregano. Toss the tripes in the marinade until well coated. Cover and let rest for at least 30 minutes (or up to 4 hours in the fridge).
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Prepare Salsa Criolla: In a small bowl, combine tomato, bell peppers, red onion, parsley, olive oil, red wine vinegar, oregano, and salt. Mix well and refrigerate until serving.
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Grill the Tripes: Preheat a grill or grill pan over medium-high heat in a well-ventilated space. Remove tripes from marinade and grill, turning often, until crispy and browned on the outside (about 8–10 minutes total). Grill lemon halves, cut side down, until charred.
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Serve: Plate the grilled chinchulines with a generous spoonful of salsa criolla, a squeeze of grilled lemon, and a side of crusty baguette.