Comments on: Lamb Sweetbreads – Mollejas De Cordero

By: carlos alfaro

carlos alfaro — Fri, 18 Jun 2010 03:59:34 +0000

Strange! Here in Puerto Rico every Argentinian restaurant (and there are plenty) serves Mollejas. Theyre SO good when grilled!

By: DAVINIA

DAVINIA — Thu, 01 Oct 2009 15:03:32 +0000

please please try Riñones al Jerez, a spanish kidneys recipe and then maybe you will change your mind about them.

By: Miguel

Miguel — Mon, 31 Dec 2007 03:47:17 +0000

Hey, I was looking for a different version of Chimichurri to try and came across this thread. mollejas rock. I have been enjoying beef mollejas for a long time here in Texas. I guess if white folk don’t step into the carnicerias (meat market) they will never know sweetbreads are available in States. They are cheap and most of the time you will find them already cleaned. You just have to make sure they are fresh. Salud! fellow mollejas lovers.

By: Asado Arg

Asado Arg — Sat, 20 Oct 2007 03:53:59 +0000

Hey Brendan,

Thanks and it’s great to read about another molleja convert!

By: brendan

brendan — Fri, 19 Oct 2007 04:06:44 +0000

hey – nice to find your site. just got back from dinner here in buenos aires, where i had mollejas for the first time (i wasnt quite sure what they were, but knew they were something special after the first bite).

i will definitely be reading through your other posts and figuring out how to recreate some of the tastes ive experienced here when im back in germany. thanks. .

By: Asado Arg

Asado Arg — Wed, 04 Apr 2007 19:41:56 +0000

Hey Mike,

I didn’t try them until I arrived here either. The beef ones are hard to find around here. I’ve seen them a few times at a supermarket but they were pre-cooked(boiled) and didn’t look that appetizing. There are a few other places I need to check tho. Haven’t tried Brigada but will mark that down. I remember Mirasol’s were good. (The one in Almagro) They slice them into thin medallions and grill till crispy.

By: yanqui mike

yanqui mike — Sat, 24 Mar 2007 10:41:50 +0000

Man! Those are some beauties.

I’ve always loved “variety meats” as they are euphemistically termed in the old country… “achuras”, here. But I’d never eaten a molleja until I arrived in Argentina.

I wasn’t too impressed to begin with… you can get a lot of so-so mollejas.

But when they’re good… my god, you know what all the raving is about.

The best beef ones I’ve found are at La Brigada
http://yanquimike.blogspot.com/2006/10/parrilla.html
Worth it to just pop in and have a lunch of mollejas and wine.

Thanks for the post!

By: Cesar from Argentina's Travel

Cesar from Argentina's Travel — Fri, 16 Mar 2007 23:37:33 +0000

Mollejas! Every time I’m in Buenos Aires I gorge myself on them, along with all the other great asado items. They are the best thing to come off the grill, specially with a little lemon and salt. Mmmm.

I have to say I share your point of view on achuras. The only one I will eat willingly is mollejas, no chinchulines or riÃ±ones for me.