Calf Offal

Molleja, also known as sweetbread, refers to the thymus (corazón or heart) and pancreas (cuello or neck) of beef cattle, with the former being smoother, less fatty, and more flavorful compared to the latter. Molleja is typ... READ MORE

Kalbsleber Berliner Art is a traditional dish originating from Berlin. The dish is usually made with a combination of calves' liver, flour, apples, butter, onions, oil, salt, and pepper. The onions are sautéed in oil, while the apples are s... READ MORE

Sautéed calf’s liver belongs to the classic Lyonnaise cuisine that highlights the use of authentic, local ingredients, which are prepared using traditional cooking techniques. The main components of this classic are sautéed, ca... READ MORE

A staple street food in Palermo, this simple sandwich comprises of a soft vastedda bun that is filled with strips of fried calf’s spleen and (occasionally) lungs. The star ingredient is the meat and the basic version, known as s... READ MORE

In the late 19th century, choesels was one of the most popular meals in Bruxelles, a dish consisting of veal sweetbreads simmered in a sauce made with Belgian Gueuze lambic beer. The dish is very labor-intensive, and it can take nearly a whole day... READ MORE