"Chitterlings," a name most associated with the American South, nowadays denotes boiled or stewed small intestine from a pig. Often there's a funky aroma, no matter how well the chitlins are washed.
"Chunchullo" may well have a common etymology, but these were funk-free, with a delicate flavor. One reason might be that this Colombian kitchen's version ($8) is made with beef; another, that the intestines are commonly filled with ground meat (presumably also beef). The short-order cook certainly knows his business, too: Both chunchullo and patacones were fried to a turn.
Chipichape Bakery
45-53 45th St. (Greenpoint-47th Aves.), Sunnyside, Queens
718-392-5480
Think this venue is closed?
Posted by: kim | January 04, 2013 at 10:17 AM
When did you visit this restaurant?
Posted by: Steve | January 04, 2013 at 12:15 PM
Alas, Kim and Steve, I think your suspicions are right; the telephone has been disconnected.
Posted by: Dave Cook | January 04, 2013 at 12:27 PM
Good news! It's only the telephone that's not working; as I saw for myself during a visit yesterday afternoon, everything is A-OK in Chipichape's kitchen. In the dining room, too, provided you can find a seat.
Posted by: Dave Cook | January 06, 2013 at 01:53 AM