Best recipies EVER!

[Anemone del Camino]

I've walked the CF until I became immune to savoury foods. The Norte was a bolt of sophistication. And now VDLP: blessing us with its tradition of food.

In the middle of nowhere, I was offered mollejas, gisards, as a tapa. Whole the menu was ordinary. ... Turns out hubby designed the menu, whilw wife had 3kg more of mollejas.

So, here goes, and you can adapt the sauce to many other Spanish protein dishes...

750g of gisards or so, cleaned, etc... not that I have ever bought them in their original state.

Golden an onion in oil, then red/green/yellow peppers. Let's say 2 or 3. Thinly sliced. Throw on garlic clove.

Add sweet pimiento, AND spicy piminento. Essence of Spain. To taste. A lot more sweet than spicy powder.

Then golden tne gisards, add pureed tomato to cover.

Let cook on bery low heat for 30-45-60 minutes+, and thank the Spanish gods, of all eras.

 

[Rebekah Scott]

I've lived in the heart of Spain for more than a decade now, I'll eat just about anything you put in front of me, but I still can't look mollejas in the eye.
Thank you for the recipe. You can have my share!

 

[Icacos]

I'll pass on it too. Although in some parts of the world, soup made from that delicacy is used to treat morning sickness. I believe it's quite effective, but I will have no need to try it.

 

[MichaelC]

I need an American English translation! My family, at least, differentiated between 'sweetbreads' (the thymus organ from cows or sheep) and 'gizzards' (the hard thing you find in turkeys and chickens, good only for chopping up into the gravy). Can mollejas be either? I can't tell from the dictionary. I would join you in devouring a plate of sweetbreads, but probably cry if dinner was chicken gizzards.

 

[Anemone del Camino]

I need an American English translation! My family, at least, differentiated between 'sweetbreads' (the thymus organ from cows or sheep) and 'gizzards' (the hard thing you find in turkeys and chickens, good only for chopping up into the gravy). Can mollejas be either? I can't tell from the dictionary. I would join you in devouring a plate of sweetbreads, but probably cry if dinner was chicken gizzards.

Mollejas de ternera is sweetbreads, mollejas de pollo are gizzards. This recipe is chicken gizzards. So tender and flavourful, the sauce the essence of Spanish cuisine, with the tomato, peppers, white wine and pimenton flavours coming through.

Now, callos (tripe)... Not so much.

Also discovered on this walk flan de turron. Just heavenly. As is the Tocino de cielo, and egg yoke only flan.

 

[Kiwi-family]

What a fabulous recipe to surround some chicken;-)

 

[Texas Walker]

Mollejas de ternera is sweetbreads, mollejas de pollo are gizzards. This recipe is chicken gizzards. So tender and flavourful, the sauce the essence of Spanish cuisine, with the tomato, peppers, white wine and pimenton flavours coming through.

Now, callos (tripe)... Not so much.

Also discovered on this walk flan de turron. Just heavenly. As is the Tocino de cielo, and egg yoke only flan.

Aha! Now I understand why the bar in Sta. Catalina de Somoza had "gizzard of lamb" on the English version of their menu.
In south Texas, mollejas (calf) are barbecue food.