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Golden Brown Choncholines

Prep Time: 20 minutes | Cook Time: 1 hour | Serves: 4

  • Rumba® Beef Tripas (2 lbs., cut in 2" by 4" strips)
  • 2 tbsp olive oil
  • 1 tbsp achiote powder
  • 1 gallon salted water
  • 2 tbsp aji chili powder
  • 1 cup vinegar
  • Salt (to taste)
  1. Rinse tripas well with running water. Place in a pot with salted water and boil until tender, about 30 minutes.
  2. Meanwhile, heat the oil, chili powder and achiote powder gently. Remove from the heat and allow to “steep”. When cooled slightly, add the vinegar.
  3. When tripas are tender, drain and gently dry. Toss with spice, oil and vinegar mixture.
  4. Fry or grill until golden brown and crisp.
  5. Serve with home fried potatoes or boiled lime beans (habas sancochadas).