Estomaguillo al Palo en el Sur de Chile | Slucook de Vacaciones Parte I

I went on vacation to southern Chile and couldn't resist making a traditional cut of beef from the area, so I got a tripe (coluda + tapabarriga) and we cooked it on a rotating grill for 4 hours. For the seasoning, we only used salt for the first half, and then, following Professor Klocker's instructions, we added toasted flour and ají cacho de cabra (goat horn) chili pepper. The result is truly spectacular, let me know what you think! I hope you like it and share it! Remember to subscribe and click the bell so you get notified about all my videos and don't miss any! Follow me on my social media:   / slucook   #asado #meat #south