Sweetbread - The Queen of Offal

The ultimate challenge of grilling is sweetbread, called "Molleja" in Argentina. What to pay attention to when preparing it and why this cut of meat is especially suited for grilling, you will learn here:

What is a Molleja (sweetbread) from beef?

The sweetbread is the thymus gland of the cattle. Each animal has two thymus glands, one at the heart and one in the throat. Some people claim that the gland at the heart is tastier due to its higher fat content.

It is a very tender and juicy piece of meat that is very popular in South American cuisine and is often prepared with various spices. It is also referred to as "Sweetbread meat" or "Argentinian Sweetbread."

Where does the veal sweetbread / Molleja come from?

The word "Achura" originates from the indigenous peoples of Latin America and means "what remains" in the Quechua language. The innards of the animals were not consumed by the indigenous people and were instead discarded. The animals were primarily slaughtered for their fur, while at most the tongue and the matambre were eaten. For this reason, the meat was named "Achura," as it served to satisfy a small hunger.

Nowadays in Argentina, "Achuras" refers to a specific selection of offal that is grilled. These essentially include: Chinchulines, Tripa Gorda (the large intestine), Molleja, kidneys, to name just a few. 

How is the Molleja / veal sweetbread grilled?

 Beef sweetbreads are most commonly prepared on the grill in Argentina. You can grill them over direct or indirect heat, depending on your preference. It is important that the meat does not get too much heat, as it is very tender and can easily burn. If grilling over direct heat, it should be grilled in a pan or grill basket to protect the meat. When grilling indirectly, it can be placed on the grate. It is best to marinate it beforehand with olive oil and spices to make it even more flavorful.

 A typical beginner's mistake is to grill the Molleja only briefly. However, it should be cooked on the grill for at least 1.5 to 2 hours at very low heat so that it becomes crispy and takes on its golden color.

What is a Corona fire?

A Corona fire is a special grilling method that is very popular in Argentina. The embers are arranged in the shape of a circle, and in the middle, directly under the food on the grill, no embers are placed. Meat and vegetables are then grilled over this indirect fire. This grilling method is very popular because it delivers a unique flavor. The meat is cooked slowly and thus always achieves the desired consistency - crispy and juicy. 

Recipe for a Molleja:     

Ingredients:

• 1 kg Sweetbreads
• 2 lemons
• Salt

Spice recommendation for the marinade:

• 2 onions, finely diced
• 4 garlic cloves, chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons of paprika powder
• 1 teaspoon cumin

If you want to marinate the Molleja beforehand, you should soak it 24 hours before starting the grill.

Directions:

1. Form corona fires and place the washed Mollejas on the grill so that indirect heat is created
2. Let it simmer on medium heat for one hour (30 minutes per side)
3. Add some salt
4. Place the lemon on the grill for 10 minutes
5. As soon as the sweetbreads are golden brown, remove them from the grill and squeeze the warm lemon over them.

This recipe is a traditional Argentine dish and can be adjusted to taste. The Molleja can be grilled in pieces or whole. It is also not uncommon to pour white wine or champagne over it.

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