Montevidean Style Sweetbreads Mollejas Asadas Recipes

Steps:

• Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
• While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
• Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
• Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.

Steps:

• 1. Preheat the grill to high.2. Rinse the sweetbreads under cold running water, drain, and blot dry with paper towels. Trim off any pieces of vein or sinew, then butterfly the sweetbreads, that is, cut them horizontally almost in half through the narrow side and open out like a book (see Note).3. When ready to cook, oil the grill grate. Sprinkle the sweetbreads generously on both sides with salt and pepper (if using). Place the sweetbreads, cut side down to start with, on the hot grate and grill, turning with tongs, until crusty and browned, 6 to 8 minutes per side (12 to 16 minutes in all). Taste for seasoning, adding salt if necessary. Serve immediately, with lemon wedges.Serves 6 to 8 as an appetizer, 4 as an entréeNote: Lamb sweetbreads would be prepared the same way.