Grilled beef intestine · Ají panca smoke
Choncholí (Grilled Beef Intestine)
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The name comes from the Quechua ch'unchu, meaning intestine or tripe, and specialist vendors are known as choncholiseros.
Beef small intestine, first cooked and seasoned with ají panca, garlic and onion, then finished on a street grill, sold by the same kind of vendors who sell anticuchos and rachi.
Why it's made this way: It is an Afro-Peruvian dish once eaten mainly by Lima’s Black population, and Ricardo Palma mentions it in his writing; today it is eaten across all social classes.
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Part of World of Street Food — 3422 dishes from 118 countries.
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