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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.ocky Mountain oyster, prairie oyster, or lamb fries). The heart sweetbreads are more spherical in shape, and surrounded symmetrically by the throat sweetbreads, which are more cylindrical in shape.
Sweetbreads, though mild in flavor, have an offal-reminiscent flavor somewhat akin to brain. People often describe the texture as tender and creamy; I would add marginally juicy.. Sweetbreads made from an animal's pancreas and thymus glands (called the heart sweetbread and throat sweetbread, respectively).Heart sweetbreads are usually slightly larger, but they taste the same and are cooked the same way.weetbreads, though mild in flavor, have an offal-reminiscent flavor somewhat akin to brain. People often describe the texture as tender and creamy; I would add marginally juicy.. Sweetbreads made from an animal's pancreas and thymus glands (called the heart sweetbread and throat sweetbread, respectively).