Grilled Beef Intestines with Island Spice

Ingredients

While the original Korean Gopchang-gui is typically marinated in soy sauce and grilled, this adaptation for St. Kitts and Nevis cuisine incorporates island spices such as allspice, thyme, and scotch bonnet peppers. These flavors give the dish a distinct Caribbean twist, infusing it with a delightful heat and aromatic essence. We alse have the original recipe for Gopchang-gui, so you can check it out.

• 1.5 pounds (680g) beef intestines 1.5 pounds (680g) beef intestines
• 2 tablespoons allspice 2 tablespoons allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the beef intestines thoroughly, removing any excess fat or debris. Cut them into 4-inch pieces.
2. 2.
   In a bowl, combine the allspice, dried thyme, scotch bonnet peppers, minced garlic, vegetable oil, soy sauce, brown sugar, salt, and pepper. Mix well to create a marinade.
3. 3.
   Place the beef intestines in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the intestines, ensuring they are evenly coated. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the beef intestines from the marinade and discard any excess marinade. Place the intestines on the grill and cook for about 5-7 minutes per side, or until they are nicely charred and cooked through.
6. 6.
   Once cooked, remove the beef intestines from the grill and let them rest for a few minutes. Slice them into bite-sized pieces and serve hot.

Treat your ingredients with care...

• Beef intestines — Ensure thorough cleaning of the intestines to remove any impurities before marinating.

Tips & Tricks

• If scotch bonnet peppers are too spicy for your taste, you can substitute them with milder peppers like jalapenos.
• For an extra burst of flavor, squeeze fresh lime juice over the grilled beef intestines before serving.
• Serve with a side of Caribbean-style coleslaw to complement the flavors.

Serving advice

Serve the Grilled Beef Intestines with Island Spice as a main course alongside steamed rice or traditional Caribbean provisions like yams or plantains. Garnish with fresh cilantro and sliced scotch bonnet peppers for an added touch of color and heat.

Presentation advice

Arrange the grilled beef intestines on a platter, allowing their charred exterior to showcase their smoky flavor. Sprinkle some fresh thyme leaves over the dish for a pop of green, and serve with a wedge of lime on the side for guests to squeeze over the meat.