Their delicate flavor and soft texture make sweetbreads popular even among those who do not enjoy other variety meats. Sweetbreads take on a flavor of what they are cooked with; a nice sauce enhances their richness. Sweetbreads are not brains, as is commonly believed. They are the thymus and sometimes pancreatic glands of young animals. Sweetbreads usually come in pairs and are quite rich. Calf sweetbreads are the most sought after. Lamb sweetbreads, hard to find, are also very good.
Sweetbreads should be compact in texture and white or pale in color, with no dark patches or discoloration. Like all variety meats, sweetbreads are highly perishable and should be cooked as soon as you buy them.
