"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.
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