Sweetbreads

Name: Sweetbreads — the thymus gland (throat sweetbread) or pancreas (heart or stomach sweetbread) of young animals, especially calves and lambs, with a soft, creamy, delicate, mild flavour. They are a classic of French, Italian and Spanish haute cuisine, and have no connection with bread or sugar.

Description

The name “sweetbread” dates back at least to the 16th century, and its origins are uncertain. Sweetbreads are traditionally prepared by soaking, blanching and pressing, then breading and frying, or sautéing in butter, a dish served in French brasseries as ris de veau, and in Argentina as mollejas on the grill.

They are rich, soft and creamy inside, with a crisp outside, and are among the most delicate offal. They are quite perishable and must be eaten fresh, and are best from young animals, since the thymus shrinks as the animal ages.

Main nutrition value

Offal is dense in nutrients, including vitamin B12, iron, zinc and other minerals and B vitamins, and much cheaper than muscle meat. Sweetbreads are a good source of protein, vitamin C, B vitamins and selenium, but high in fat, cholesterol and purines.

How best to be consumed

Sweetbreads are soaked, blanched, pressed and then cooked.

1. Soak in cold water or milk for several hours, then blanch in simmering water for 5 minutes, and cool.
2. Peel off the outer membrane, and press under a weight in the fridge for a few hours.
3. Slice, coat in seasoned flour or breadcrumbs, and pan-fry in butter until golden and crisp.
4. Serve with lemon, capers, mushrooms or a cream sauce, or grill.
5. Buy them fresh and cook within a day, since they spoil quickly.

Overconsumption could cause…

Sweetbreads are rich, and best as an occasional treat.

1. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines. Sweetbreads are among the highest-purine foods.
2. Dietary cholesterol, which is higher in organ meats, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
3. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
4. Food poisoning from old or undercooked sweetbreads, since they spoil quickly.
5. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.

GroupsOrgan MeatsMammals (red meat)High proteinLow sodiumRich in vitamin B12Rich in vitamin CFresh

Related foodsBeef KidneyLamb KidneyBeef HeartTripePork LiverBeef Liver

Wikipedia — Sweetbread, used for origin, naming and history: https://en.wikipedia.org/wiki/Sweetbread