Chinchulines

Method

Thoroughly clean the intestines under cold running water, removing any membrane and excess fat, then cut into 10-12 cm lengths and tie each end with kitchen twine to form loops. Heat olive oil in a large heavy-bottomed pan over medium heat, then cook the onion and garlic until softened and golden, about 5 minutes. Add the intestine loops and brown them on all sides for approximately 8-10 minutes, turning occasionally. Pour in the beef stock, then season with salt, pepper, and the fresh oregano, bringing to a gentle simmer. Cover and cook for 45-50 minutes until the chinchulines are tender, stirring occasionally. Remove the twine and serve hot, finished with fresh parsley and a squeeze of lemon juice.