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Mollejas

Serves 4 Entree gluten-free, dairy-free, meat

Mollejas

Mollejas are a treasured component of the Argentine asado, often the first to disappear from the grill. These sweetbreads, typically harvested from beef, are soaked, sometimes blanched, and then grilled to perfection. They're a staple during weekend gatherings, where friends and family come together around the embers, sharing stories and laughter while waiting for the meal to unfold.

When prepared correctly, mollejas offer a delightful contrast between a crispy exterior and a creamy, tender inside. The subtle richness of the sweetbreads is perfectly balanced by a squeeze of fresh lemon juice and a sprinkle of coarse salt, enhancing their delicate flavor without overpowering it. As they vanish quickly from the grill, their absence speaks to their irresistible allure.

Ingredients

  • 800 g (1.8 lb)beef sweetbreads
  • lemonto soak and serve
  • to tastecoarse salt

Method

  1. Begin by preparing the sweetbreads. Place 800 g (1.8 lb) of beef sweetbreads in a large bowl and cover them with cold water. Squeeze the juice of one lemon into the water to help remove impurities and any residual blood. Let them soak for 1 hour, which will also help to firm up the texture.
  2. After soaking, drain the sweetbreads thoroughly and pat them dry with paper towels. This step is crucial as excess moisture can interfere with the grilling process. If desired, you can blanch the sweetbreads by bringing a pot of water to a gentle boil, adding the sweetbreads, and cooking for 5 minutes. This optional step makes it easier to peel any outer membrane, enhancing the final texture.
  3. Once prepared, season the sweetbreads generously with coarse salt. This will help to draw out any remaining moisture and enhance the natural flavors during grilling.
  4. Prepare your grill for medium-hot coals. Place the sweetbreads on the grill, ensuring they are not overcrowded to allow for even cooking. Grill them for about 15 to 20 minutes, turning occasionally. You are looking for a golden-brown, crispy exterior while the inside remains tender and creamy. The sweetbreads should feel firm to the touch but still yield slightly when pressed.
  5. Once the sweetbreads are perfectly grilled, remove them from the heat. Transfer them to a serving platter and immediately bring them to the table. Serve with additional lemon wedges on the side for a fresh, zesty contrast.
  6. Enjoy the sweetbreads immediately as they are best eaten hot off the grill. Their crisp exterior and creamy interior are a delightful combination that tends to vanish quickly from the table.