T he word "sweetbread" may evoke images of a delicious pastry coated with icing, sugar, and plenty of sprinkles. But in reality, sweetbreads aren't much of an after-dinner treat. These culinary delicacies are uncommon in the United States, but they're popular throughout parts of Europe, the Middle East, and Latin America. Sweetbreads aren't to everyone's taste, though, so here's a little explainer before you order them off the menu.
The term "sweetbreads" refers to two glands harvested from calves or lambs — the thymus, near the throat, and the pancreas, near the stomach. Both are edible when cooked and have a mildly mineral, slightly sweet flavor. To prepare them to be eaten, sweetbreads are usually soaked in water or milk, blanched, and then grilled or fried before being topped with lemon and a garnish.
The first written record of the word is in the 1578 English book The Historie of Man. Author John Banister described the thymus as the "most pleasant to be eaten … the sweete bread." In this context, "bread" didn't refer to baked goods; it was a variant of the Old English bræd, meaning "animal flesh."
As for Banister's use of the word "sweete," he likely meant in comparison to other parts of the animal. While sweetbreads aren't dessert-sweet, they have a sweeter and more delicate flavor compared to other organ meats such as kidney and liver. If you're in the mood for an adventurous eating experience, sweetbreads may be worth trying. Just be aware of what you're ordering, because it certainly isn't anything close to a decadent cake. |
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