A Year in Uruguay

Mollejas, typically cooked on the parrilla, are popular in Montevideo. In English, they're called sweetbreads [the thymus gland]. I'd never had them before coming to Uruguay but I've eaten them several times in the last year. Unlike some organ meats, mollejas have a very mild flavor. They can be a little fatty, so they are frequently served with lemon.

Here's a recipe.

Labels: food and drink, Uruguay