Achuras Uruguayas
South America — Uruguay
The offal framework of Uruguayan asado. Sweetbreads, chinchulines, and kidneys served as the opening course of a parrilla. One of the world's elite offal cultures, organized around collective prestige of multiple cuts rather than a single organ.
Cuts in this tradition
Cultural context
Offal is not niche in Uruguay — it is a standard and celebrated part of barbecue culture consumed at family gatherings, football events, holiday celebrations, and restaurant parrillas. Mollejas are the prestige cut; chinchulines and riñones are the workhorses. Arguably more achura-focused than Argentina.
Preparation
All cuts grilled over wood embers or charcoal. Mollejas blanched first then grilled until crisp. Chinchulines cleaned and grilled until golden. Riñones split and grilled simply with salt. Served with lemon and chimichurri.