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Sweetbreads are glands from animals, specifically, two thymus glands:

(1) the long thymus gland in the throat (aka the thymus, sometimes referred to as "neck sweetbreads");
(2) the roundish pancreatic gland near the stomach (aka the pancreas, sometimes referred to as "stomach sweetbreads".)

Both glands are connected by a tube (which is removed before sale.) The stomach one is considered the better one, having a smoother texture and a milder flavour.

The glands come from lamb, pigs, calves or cows. Ones from full-grown cows are tough; ones from full-grown pigs are strong-flavoured, though very young pig ones have a milder taste. Ones from calves (veal) are considered the best. The whiter the glands, the younger the animal was.

Use or freeze on the day you buy them.

Cooking Tips

• Soak first in water with some lemon juice in it; change the water several times. Some people like to soak them in milk instead;
• Then, with a sharp knife, peel off the outer membrane and trim any tubing off.
• Then, then is generally a "firming up" step. Some recipes will have you parblanch them to firm them. Some people prefer instead to put them in the fridge with a weight on them;
• Then sauté in medallions, or use as directed in your recipe.

Language Notes
In French, the throat gland is called "orgorge"; the stomach gland is called "noix."

Calve's sweetbreads in French are "ris de veau"; lambs' are "ris d'agneau."

Also called:

Other entries for: Offal

Amourette, Beef Liver, Calves' Fry, Heart, Kidney, Liver, Marrowbone, Mesentery, Offal, Pork Maw, Sweetbreads, Tongue, Tripe

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak