Sweetbreads

Sweetbreads are culinary terms for the thymus gland and pancreas of young animals, most commonly veal or lamb. The thymus glands, paired along the neck, and the pancreas near the stomach are both used, though sweetbreads in cooking usually refer to the thymus. They are valued for a delicate texture and mild flavor.

Primary sources include veal and lamb, with smaller amounts from young goats or calves. Sourcing often depends on freshness and tenderness; a pinkish-gray color and a firm, springy texture indicate quality. Thymus glands are typically larger in animals with more developed glandular tissue.

Preparation involves soaking in cold water or milk to reduce blood and odor, then blanching in salted water, trimming away membranes and arteries, and shocking in ice water. They are sometimes soaked again to mellow flavor before portioning.

Cooking methods include sautéing, pan-frying, grilling, or braising. They are commonly cut into medallions or small pieces. Overcooking can toughen them; they are usually cooked quickly to preserve tenderness and a silky texture, often finished with butter, shallots, wine, or citrus.

In culinary tradition, sweetbreads are a classical delicacy in French and other European cuisines, with dishes such as sautéed sweetbreads or ris de veau. They are also found in Latin American and Mediterranean cuisines. Nutritionally, they are high in protein and cholesterol; safe handling and proper cooking are important.