Molleja

Method

Soak the molleja in cold water with lemon juice for 30 minutes to remove impurities, then blanch in salted milk for 15 minutes until firm. Drain and allow to cool slightly, then remove any outer membranes and cut into bite-sized pieces. Heat butter and olive oil in a large frying pan over medium-high heat, then sauté the onion and garlic until softened. Dust the molleja pieces with flour, shake off excess, and fry in batches until lightly golden on all sides. Pour in the beef stock, season with salt and pepper, and simmer gently for 15-20 minutes until the molleja is tender and the sauce slightly reduced. Finish with fresh parsley and serve immediately with crusty bread or chimichurri sauce.