Despite its long cooking requirement, it is usually the first dish served in a Paraguayan, Uruguayan, or Argentinian asado.

Depending on the region it can be called chunchullo, chunchulla, chunchulo, chinchurria or chunchurria.

It was a food typical of the black population of Peru but now, like kebabs, it is consumed at every social level.

In southern Mexico, the first portion of the small intestine of the cow (the first 3 to 4 metres [10 to 13 ft]) is known as tripa de leche ('tripe of milk').

This is washed thoroughly with tap water, braided and boiled in a pressure cooker for about one hour, because it is very hard.