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Grilled bundles of kid goat offal wrapped in intestines are a prized Northern Mexican treat. This high protein, carnivore delicacy is a bold, traditional dish perfect for adventurous eaters.
Thoroughly rinse the kid goat offal (liver, heart, kidneys, sweetbreads) under cold water; trim any excess fat or membranes, then cut them into 1-inch cubes for even grilling.
In a large bowl, combine the vinegar, crushed garlic, salt, pepper, and dried oregano. Add the offal pieces and toss to coat; marinate for at least 45 minutes to tenderize and infuse flavor.
While the offal marinates, clean the intestines: run water through them, then soak in a fresh vinegar solution for 15 minutes; rinse again until the water runs clear.
Lay out a section of clean intestine on a flat surface. Take a few pieces of mixed marinated offal and bundle them tightly, then wrap securely with intestine to form a sausage-like bundle; repeat with remaining offal and intestines.
Preheat a charcoal grill to medium-high heat. Grill the machito bundles over indirect heat, turning every 5 minutes for even browning. Cook slowly for 30–40 minutes until the intestines are crisp and the offal is fully cooked but still moist inside.
Rest the cooked machitos for 5 minutes before slicing. Serve hot with optional accompaniments such as lime wedges or salsa.
