Calf's Sweetbreads

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

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