How To Cook Argentinian Sweetbreads?

In Argentina, asado is more than a meal, it’s a social ritual we partake in every other week to reunite with friends and family, and, of course, to indulge in one of our favorite traditions. While every asado is special, some stand out—whether it’s because of the company or the quality of the grilled cuts.

Crispy, buttery, lemon-sprinkled sweetbreads can make any asado unforgettable. No joke: last week my family and I reminisced about an asado, years ago, where a friend brought a whole bag of mollejas. We ended up savoring every bite, proving the saying, "full stomach, happy heart.”

In short, sweetbreads are a must-try  if you want to experience the full flavor of an Argentinian asado. With the right seasoning and grilling technique, they transform into a delicacy you won’t want to miss. Let’s dive into how to prepare and grill sweetbreads to perfection, and cover some pro tips to take your grilling to the next level.

 

What Meat is Sweetbread?

Sweetbreads come in two types of offals, commonly known as throat and heart sweetbreads: 

• Thymus glands (throat). These are a central part of the immune system and are prized for their delicate, buttery texture that melts in your mouth. They are often used in casseroles.

• Pancreas (heart). This organ is part of the digestive system, offering a richer, slightly stronger flavor and a firmer, richer, texture—perfect for grilling.

While the word ‘offal’ may not sound appealing on its own, Argentinian-style sweetbreads are a mind-blowing combination of extreme tenderness and a crisp, golden crust. Their mild, slightly gamey flavor blends beautifully with the smoky, charred aromas of the grill, in a unique combination.

Traditional Argentinian asados often feature ribs and prime cuts, along with blood sausages, chorizos, kidneys, and, for particularly special occasions, sweetbreads. Though they come at a higher (but not prohibitive) price, their unique qualities make them a rare and cherished delicacy, enough to spark excitement when someone announces that mollejas will be part of the meal.

Calf’s sweetbreads are the most prized, as their size and texture are ideal for a variety of dishes and cooking styles. In Argentina, they are commonly marinated with lemon, herbs, and spices before grilling, to enhance their flavor. However, they can also be grilled as they are, and paired with bold, flavorful sauces like chimichurri, or rich, more traditional sauces, like butter and garlic confit. All of this makes them a staple at any asado. 

Fun fact: While Argentina is famous for its steaks, Argentine grilled sweetbreads are a hidden gem that every grill master should try.

 

How to Prepare Sweetbreads for Grilling

A great asado begins long before the meat hits the grill. Selecting a prime cut and preparing it is just as crucial to its success as setting the right grill temperature and serving at the perfect moment—when the meat is blissfully juicy with a crispy, flavorful crust.

Therefore, to enjoy sweetbreads at their best, follow these steps:

1. Cleaning and Soaking

Start by opening the sweetbreads and rinse them under cold water. Gently rub them to remove any residual blood that doesn’t wash away.

Afterward, soak the sweetbreads in cold water with a pinch of salt, and a splash of lemon juice or vinegar for 1-2 hours, depending on their size, to remove impurities. This process also helps to neutralize strong gamy flavors. 

Remember to change the soaking water a few times to ensure thorough cleansing.

2. Removing the Membrane

After soaking, the sweetbreads will soften slightly. This will make it easier to peel off the thin, rubbery, outer membrane. Use a sharp knife to gently separate the membrane from the meat. Take your time—sweetbreads are delicate and you don’t want to tear them.

Pro tip: If the membrane is still difficult to remove, briefly parboil the sweetbreads (see the next step) to firm them up. This will firm them up, making the process easier.

3. Parboiling for Tenderness

Once you have removed the membrane (though you can also do it afterward), simmer the sweetbreads in lightly salted water for 5-10 minutes. This helps firm them up, making them easier to grill, while also enhancing their tenderness.

For an extra-softer texture, simmer them a little longer. However, be extra careful not to overcook them, as it can make sweetbreads rubbery instead of tender. 

When done parboiling, transfer the sweetbreads to an ice bath. This will halt the cooking process and preserve their soft texture.

4. Marinating for Flavor

While sweetbreads are already delicious on their own, marinating them is what truly elevates them among other Argentinian cuts.

For a classic Argentine seasoning, rub the sweetbreads with a mix of coarse salt, black pepper, and olive oil. Let them rest in the fridge for 30 minutes to 1 hour. This gives the flavors time to penetrate, without the acidity in the marinade compromising the texture of the meat.

You can also marinate the sweetbreads in lemon juice, oregano, and garlic, with a touch of chimichurri, for a bolder, classic Argentinian, flavor. Another option is a marinade made of black pepper, paprika, ground chili, a touch of garlic, salt, white wine, and cream. First, rub the spices onto the meat, then pour in the liquids and let it soak.

Pro tip n°2: Grill the sweetbreads immediately after marinating, to lock in the flavors, and prevent sogginess.

 

How to Grill Sweetbreads Like an Argentine Asador

For those who love traditional outdoor cooking styles, here’s a step-by-step breakdown of how to grill sweetbreads, Argentinian style.

1. Preheat the Grill

Whether you use a gas, pellet, or wood-fired grill, the first step is to preheat it. For a gas grill, set it to medium-high heat and allow it to preheat for approximately 15 minutes, to ensure it reaches the right temperature (375-400°F).

A properly preheated grill is key to searing the sweetbreads, creating a lovely, crisp, deep-gold crust once they hit the heat.

If you are using charcoal or wood in an authentic argentinian grill, the coals should turn white-hot. If you hold your hand near the grates (without touching), you shouldn’t be able to withstand the heat for more than 4-5 seconds.

Additionally, set up two heat zones, one directly over the flames, for high heat, and another with smaller coals, for lower, indirect, heat. If using a gas grill, lower the heat on one side to achieve a similar effect.

Pro Tip: Grill over wood or lump charcoal for a rich smoky flavor.

2. First Sear – Direct Heat

Once the grill is sizzling hot, place the sweetbreads directly over the flames. Ensure the fire doesn’t touch the grates. Sweetbreads can drip fat, causing small flare-ups, so keep a close eye on them.

Sear for 3-5 minutes per side, flipping only when a golden brown crust is formed. Don’t flip too early, as this may tear the sweetbreads.

3. Slow Cooking – Indirect Heat

When the sweetbreads are seared on both sides, move them to the indirect heat zone, and let them cook slowly for 10-15 minutes per side. Flip occasionally for even cooking and to prevent burning.

For extra flavor and moisture, baste the sweetbreads with chimichurri or garlic butter. You can also squeeze a lemon, for a fresh tang.

4. Rest Before Serving

After 20-30 minutes, the sweetbreads should feel slightly firm when pressed, and the inside should be pearly white. 

Remove from the grill, and let them rest for 5 minutes before slicing. It may be torture to wait, but this allows the juices to redistribute, resulting in more tender, juicy meat. 

Cut halfway through, butterfly style, or into bite-sized pieces for larger gatherings. You can sprinkle the halves with lemon, or drizzle them with fresh chimichurri for a finishing touch.

 

How to Cook Sweetbreads on a Griddle

If you are not yet a fan of grilling, or if you’d like to try an alternative method, here’s a step-by-step guide to griddling sweetbreads for a unique, crisp, and creamy result.

1. Heat the Griddle to Medium-High

Just like with a grill, the first step is pre-heating the griddle to achieve a nice crispy exterior on the sweetbreads. To check if it’s ready, sprinkle a few drops of water on the surface—they should evaporate immediately.

For better results, use an argentine iron griddle or flat-top grill, which ensures even heat distribution and enhances flavor.

Gaucho Life Tip: A plancha creates an incredibly crispy crust—perfect for Argentine sweetbread lovers.

2. Add Butter and Garlic

When the griddle is piping hot, add 1-2 tablespoons of butter along with a splash of olive oil. As the butter melts, infuse it with minced garlic for extra flavor. 

The butter should foam and acquire a slightly golden color (not brown). Reduce the heat lightly, if it darkens too quickly. Once it’s golden, place the sweetbreads on the griddle.

3. Sear Until Golden Brown

Cook for 4-6 minutes per side. While searing, press gently on the sweetbreads using a spatula, to maximize contact with the hot surface. Flip them once a golden-brown crispy crust has formed. If they brown too quickly, reduce the heat slightly to ensure even cooking.

For extra flavor and moisture, spoon some of the melted butter and garlic over the sweetbreads as they cook.

4. Serve with Fresh Herbs and Lemon

Remove the sweetbreads from the griddle. Before serving, garnish them with fresh parsley, lemon wedges, and chimichurri. This adds a burst of flavor and makes the dish visually appealing—perfect for a friendly gathering under a gazebo or a romantic moonlit dinner for two. 

Serve them alone, with grilled vegetables, or as a part of an Argentinian asado platter, alongside crusty warm bread, sausages, black pudding, offals like chinchulín, and other cuts.

FAQs (Frequently Asked Questions)

Here are some common concerns about Argentinian sweetbreads. If your question isn't listed, feel free to write it in the comments—we'll get back to you as soon as we can!

Are Sweetbreads Healthy to Eat?

Although sweetbreads are not unhealthy to eat, it’s better to consume them in moderation, especially for individuals with chronic health issues such as high cholesterol or kidney disease.

As organ meat, sweetbreads are particularly high in cholesterol, which can negatively impact those with heart disease if consumed in excess. Additionally, they are rich in purines. This can be a concern for those prone to kidney stones or gout.

However, sweetbreads offer various nutritional benefits that balance their downsides. For instance, they are an excellent source of high-quality protein, healthy unsaturated fats (which contribute to their creamy texture and rich flavor), and iron. 

They are also rich in vitamins like B12 and zinc, which are essential for brain health, blood cell production, and immune function.

Additionally, sweetbreads tend to be lower in calories compared to popular beef cuts, like ribeye, sirloin, or steak. A 100-gram portion of sweetbreads typically contains between 127-229 calories, whereas a 100-gram beef steak can have up to 250 calories.

 Of course, the cooking method plays a role—grilling is healthier and results in fewer calories per gram than cooking with butter or leaving a fat cap on.

What Countries Eat Sweetbreads?

Sweetbreads may not be as popular as other meat cuts in the U.S., but they are enjoyed worldwide, with each region adapting them to its unique culinary traditions

In Argentina, as you know, sweetbreads are a staple in every asado or parrilla worth its salt. In Mexico, also known as mollejas, they are commonly grilled and used in tacos.

In France, sweetbreads are a highlight of haute cuisine, appearing in sophisticated dishes like ris de veau. Other European countries where sweetbreads are common include Spain, where they are known as lechecillas and used for tapas, and Italy, where they are featured in traditional dishes, particularly, ravioli.

What Part of the Cow is Mollejas?

Mollejas, or “sweetbreads” in English, are organs found in the throat (thymus gland) or heart (pancreas) of the cow. To ensure optimal tenderness and mild flavor, they are typically harvested from young cattle.

In addition to veal sweetbreads, lamb and chicken sweetbreads can also be found, though they are far less popular.

Keeping it Simple: Sweetbreads at Their Best

At Gaucho Life, we believe all you need to create unforgettable moments is good company, a bottle of fine wine, and the intoxicating aroma of meat sizzling on the grill. But if there's one thing that can elevate those moments even more—it’s sweetbreads.

Drizzled with chimichurri, kissed with lemon and parsley, griddled to perfection in butter, and served golden and crispy alongside creamy potatoes… sweetbreads are the ultimate indulgence for grill enthusiasts looking to share bold new flavors with their loved ones. 

Whether you've already fallen in love with sweetbreads or are eager to try them, the secret to perfecting them is surprisingly simple. You only need three things to make them unforgettable: high heat, the right seasoning, and the best tools.

Upgrade your Asado game today! Explore our webpage to discover our wood-fired grills and signature spice blends, and expert tips to take your grilling skills to new heights. There's no turning back… Because we both know that grilling is not just cooking—it's a lifestyle.