Mexican Barbecued Tripitas on the Arteflame Grill

Introduction

Mexican Barbecued Tripitas are a delicacy that delivers an irresistible combination of crispy texture and rich flavor. Cooking them on the Arteflame grill allows you to sear them at 1,000F, locking in tender juices before finishing them to a crispy, golden perfection on the large flat cooktop griddle. With bold spices and a squeeze of fresh lime, these grilled tripitas offer a true taste of Mexico, perfect for enjoying with friends and family.

Ingredients

• 2 lbs beef tripitas (beef small intestines), cleaned and cut into 3-inch pieces
• 2 tbsp butter
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp salt
• Juice of 2 limes
• Chopped fresh cilantro (for garnish)
• Warm corn tortillas (for serving)
• Salsa of choice (for serving)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the fire burn for 20 minutes until the grill is fully heated.

Step 2: Season the tripitas

1. In a bowl, toss the cleaned tripitas with garlic powder, smoked paprika, cumin, black pepper, salt, and lime juice.
2. Let them marinate for 10 minutes while the grill heats up.

Step 3: Sear the tripitas on the center grill grate

1. Place the tripitas directly on the center grill grate at 1,000F.
2. Sear each piece for 2-3 minutes per side until golden brown.

Step 4: Move to the flat cooktop

1. Add butter to the flat griddle cooktop.
2. Move the seared tripitas onto the buttered surface.
3. Cook for another 10-15 minutes, turning occasionally, until crispy and golden.

Step 5: Serve and enjoy

1. Remove the tripitas from the grill when they reach 15F below the desired crispiness, as they continue cooking off the grill.
2. Serve in warm corn tortillas with fresh cilantro and your favorite salsa.

Tips

• Ensure the tripitas are well-cleaned before grilling to remove any residual impurities.
• For extra crispiness, cook them for a few more minutes on the outer edges of the grill where the heat is lower.
• Using butter instead of oil enhances the flavor and provides an even golden-brown crust.
• Pair with a smoky salsa or a tangy tomatillo salsa for the best flavor balance.

Variations

1. Spicy Chipotle Tripitas: Add 1 tbsp chipotle powder to the seasoning mix for a smoky, spicy kick.
2. Citrus-Marinated Tripitas: Use a mix of orange and lime juice for a tangier flavor.
3. Garlic Butter Tripitas: Add finely minced garlic to the melted butter for a rich garlic-infused crust.
4. Herb-Infused Tripitas: Mix chopped fresh oregano and thyme into the marinade for a herbaceous depth.
5. Cheesy Tripitas: Sprinkle fresh-grated cotija cheese over the crispy tripitas before serving.

Conclusion

Cooking Mexican Barbecued Tripitas on the Arteflame grill creates an unmatched crispy texture and deep, flavorful experience. The high heat of the center grill grate locks in the juices, while the flat cooktop griddle crisps them to perfection. Serve them with salsa, fresh cilantro, and warm tortillas for an unforgettable, authentic Mexican dish!

Best Pairings

• Grilled elote (Mexican street corn)
• Refried beans
• Mexican rice
• Fresh guacamole
• Cold Mexican beer or horchata