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Argentinian Chinchulines

Rumba Meats® Beef Tripas


Grilling Marinade:

  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 2 flat leaf parsley sprigs
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Mexican oregano


Salsa Criolla:

  • 1⁄4 cup finely chopped tomato
  • 1⁄4 cup finely chopped blend of red,
  • orange, and green bell pepper
  • 1⁄4 cup finely chopped red onion
  • 1 tablespoon chopped parsley
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1⁄2 teaspoon dried oregano
  • Salt, to taste
  • Recommended sides: grilled lemon halves, crusty baguette


  1. Rinse beef tripas under cold running water. Transfer to a soup pot. Add lemon halves, bay leaves, peppercorns, and water to cover. Bring to a boil, reduce heat and simmer on low heat for 30 minutes until tripas are soft and reach an internal temperature of 160°F. Remove cooked tripas, drain and slice into 4-inch pieces. (This step can be done ahead. Cover and refrigerate for up to 3 days.)
  2. Combine lemon juice, olive oil, garlic, parsley, smoked paprika, and oregano in a bowl. Add tripas and stir until completely coated. Marinate until ready to grill.
  3. To prepare salsa criolla: Combine tomato, bell pepper, red onion, parsley, olive oil, red wine vinegar, oregano, and salt in a bowl and stir to blend. Cover and refrigerate until ready to serve.
  4. Preheat outdoor grill or indoor electric grill in a well-ventilated kitchen to medium high heat. Drain tripas and discard marinade. Place tripas on grill grate and cook until tripas are golden brown to desired crispiness, turning frequently.
  5. Transfer grilled chinchulines to a serving plate. Accompany with salsa criolla.
  6. Delicious paired with grilled lemon to squeeze over chinchulines and a crusty sliced baguette.