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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
Sweetbreads on mushroom (morel) risotto. Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.he word sweetbread is first attested in the 16th century, but the etymology of the name is unclear.  Sweet  is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh.