I 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!
After 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.
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!
Passport Dinners brings you DIY adventure dinner kits for you to taste the world, one country at a time. Check us out at www.Passportdinners.com.