Sweetbreads or ris are culinary name

Culinary name

Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name...

s for the thymus

Thymus

The thymus is a specialized organ of the immune system. The thymus produces and "educates" T-lymphocytes , which are critical cells of the adaptive immune system....

 (throat, gullet, or neck sweetbread) or the pancreas

Pancreas

The pancreas is a gland organ in the digestive and endocrine system of vertebrates. It is both an endocrine gland producing several important hormones, including insulin, glucagon, and somatostatin, as well as a digestive organ, secreting pancreatic juice containing digestive enzymes that assist...

 (heart, stomach, or belly sweetbread) especially of the calf

Veal

Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

 (ris de veau) and lamb (ris d'agneau) (although beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

 and pork

Pork

Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....

 sweetbreads are also eaten). Various other gland

Gland

A gland is an organ in an animal's body that synthesizes a substance for release of substances such as hormones or breast milk, often into the bloodstream or into cavities inside the body or its outer surface .- Types :...

s used as food are also called 'sweetbreads', including the parotid gland

Parotid gland

The paired parotid glands are the largest of the salivary glands. They are each found wrapped around the mandibular ramus, and secrete saliva through Stensen's ducts into the oral cavity, to facilitate mastication and swallowing and to begin the digestion of starches.-Location:The parotid glands...

 ("cheek" or "ear" sweetbread), the sublingual gland

Sublingual gland

The sublingual glands are salivary glands in the mouth.They lie anterior to the submandibular gland under the tongue, beneath the mucous membrane of the floor of the mouth.They are drained by 8-20 excretory ducts called the ducts of Rivinus....

s ("tongue" sweetbreads or "throat bread"), and testicle

Testicle

The testicle is the male gonad in animals. Like the ovaries to which they are homologous, testes are components of both the reproductive system and the endocrine system...

s (cf. Rocky Mountain oyster). The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.

One common preparation of sweetbreads involves soaking in salt water

Brining

In cooking, brining is a process similar to marination in which meat is soaked in brine before cooking.Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked,...

, then poaching

Poaching (cooking)

Poaching is the process of gently simmering food in liquid, generally milk, stock or wine.-Utilization:Poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out...

 in milk, after which the outer membrane is removed. Once dried and chilled, they are often breaded

Breading

Breading is a dry grain-derived food coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, seitan, or textured soy, made from breadcrumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread-like coating to a food...

 and fried

Frying

Frying is the cooking of food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g...

. They are also used for stuffing or in pâté

Pâté

Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...

s. They are grilled in many Latin American cuisine

Latin American cuisine

Latin American Cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America...

s, such as in the Argentine

Argentina

Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...

 asado

Asado

Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In the former countries asado is also the standard word for barbecue. An asado usually consists of beef alongside various...

, and served in bread in Turkish cuisine

Turkish cuisine

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...

.

The word "sweetbread" is first attested in the 16th century, but the logic behind the name is unclear. "Sweet" is perhaps used since the thymus is sweet and rich tasting, as opposed to savory

Umami

Umami , popularly referred to as savoriness, is one of the five basic tastes together with sweet, sour, bitter, and salty.-Etymology:Umami is a loanword from the Japanese meaning "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai "delicious" and mi ...

tasting muscle flesh. "Bread" may come from brede 'roasted meat'.