Chinchulines

Argentine chinchulines are a must-have classic of the grill and the Argentine asado: for those in the know, no offal compares. Frozen at source and vacuum-packed, ready to enjoy today or save for that long-awaited asado.

How to cook them: the secret is patience. On the grill, medium-low heat for a good while, turning them often, until they're well browned and crisp outside. A little salt, lemon and done. If you like them more tender, you can boil them briefly before grilling.

Perfect for: the start of an Argentine asado, an offal spread, or for fans of the Creole grill.

Also known as: chitterlings.