Sweetbreads

Sweetbreads are a type of offal that refers to the thymus (throat, gullet, or neck sweetbread) or the pancreas (heart, stomach, or belly sweetbread), especially of the calf and lamb, and, less commonly, of beef and pork. The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.

Etymology

The term "sweetbread" is first attested in the 16th century, but the logic behind the name is unclear. "Sweet" is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. "Bread" may come from Old English brǣd ("roasted meat" or "flesh").

Culinary uses

Sweetbreads are a delicacy in many cuisines, including French, Italian, Turkish, Argentine, Brazilian, Chilean, Uruguayan, Portuguese, Spanish, Greek, and American.

In French cuisine, sweetbreads are often sautéed and served with lemon juice. In Italian cuisine, they are often used in pasta sauces. In Turkish cuisine, they are often served with rice and vegetables. In Argentine, Brazilian, Chilean, Uruguayan, Portuguese, and Spanish cuisines, they are often grilled and served with chimichurri sauce. In Greek cuisine, they are often served with lemon and olive oil. In American cuisine, they are often breaded and fried.

Preparation

Sweetbreads are usually soaked in water, then poached and skinned, and then used in various dishes. They are typically served in slices, and can be grilled, sautéed, braised, roasted, fried, or used in pâtés.

Nutrition

Sweetbreads are high in protein and low in fat. They are a good source of vitamins and minerals, including vitamin B12, iron, phosphorus, and zinc.

See also

• Offal
• French cuisine
• Italian cuisine
• Turkish cuisine
• Argentine cuisine
• Brazilian cuisine
• Chilean cuisine
• Uruguayan cuisine
• Portuguese cuisine
• Spanish cuisine
• Greek cuisine
• American cuisine

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