Neither Sweet nor Breads, Offal by Any Other Name is…Delicious!

ImageI was spoiled by the all-grass-fed meats of the butcher shop in the city I previously lived in, but a friend recently led me to a local German restaurant and licensed butcher shop in my new area, and I’m still discovering what they have to offer!  Sifting through one of their frozen food cases I came across sweetbreads, those delicious offal of the thymus glands or pancreas of young calves, lambs or pigs.  We had enjoyed these many times  before in parilladas in Argentine restaurants, but had never tried them at home . . . until now.  And what a treat!

100_3381Rinse your sweetbreads well, and trim any connective tissue that might remain from the store.  Fortunately, the butcher shop I purchase my sweetbreads from trim them perfectly!

100_3303Place sweetbreads in a large pot and cover with water, adding 1/2 cup distilled white vinegar and 1 T. salt for each pound of sweetbreads.  Bring to boil, reduce, and simmer for 10 minutes.

100_3304After the 10 minutes, drain the sweetbreads and place in bowl with ice water so they can cool, about 5 minutes.  While the sweetbreads are cooling, soak wooden skewers in water to prepare them for the grill.

100_3306Pat the sweetbreads dry, return to dry bowl and toss them with olive oil, salt and pepper.  Then thread them onto the wooden skewers.

100_3310Grill over charcoal for 7 minutes or until golden.  We think the crispiness of the outside and creaminess of the inside of sweetbreads pairs well with arugula, capers, and fresh squeezed lemon juice.

Yes, offal by any other name is . . . delicious!  Give it a try, along with a glass of smooth Malbec. It’s on our menu tonight, and I can’t wait!

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One thought on “Neither Sweet nor Breads, Offal by Any Other Name is…Delicious!

  1. Pingback: Memories of South America | passportdinners.com

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