Braised Sweetbreads in the Style of a Blanquette

I understand why some people don’t like liver and kidneys, because these organs have such an assertive flavor, and I understand why brains make some people nervous, because their fragility is a reminder of our own vulnerability. But I’m mystified as to why so many people don’t like sweetbreads. Sweetbreads have a delicate flavor that captures the essence of veal and a texture that is more reminiscent of tender muscle—the meat we usually eat—than of organ meat. Part of the problem may be tha