Sweetbreads (Sweetbreads are the thymus (throat sweetbread) and the pancreas (heart or stomach sweetbread), especially of the calf and lamb (although beef and pork sweetbreads are also eaten), can be cooked just about any way you can think of. They also happen to be prized by gourmet chefs because of their velvety texture. When choosing Sweetbreads, be sure to pick the white, firm and plump ones.
Up until the time that America starting enjoying the luxury of large supermarkets (mid-1940s), people would butcher their own cattle to eat. Times were hard and money was scarce, absolutely nothing was wasted. This included all parts of the animal. Everything was eaten by the family. Now days, these foods are considered a delicacy.
I never knew what these were until I married and to be quite honest, they are not my cup of tea. I don’t eat them, however my whole family does, even the kiddos. I should probably admit that I’ve never even tried them. I just don’t think I could stomach it, no pun intended. I have been told that they are similar to a bacon taste when grilled. I’ll have to take their word on it.
You can season to taste but we usually use salt and pepper. We grill them and slap them on a tortilla.
Have you had Sweetbreads before and if so, how do you prepare them?