Sweetbread Ragout

Preparation info
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By Paula Wolfert

Published 1987

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  • ¾ to 1 pound fresh or frozen sweetbreads
  • 1 tablespoon wine vinegar


  1. Soak the sweetbreads in the refrigerator for 2 hours in 2 or 3 changes of acidulated water (1 tablespoon vinegar to 2 cups water). If using frozen sweetbreads, defrost directly in water; add 1 to 2 hours to soaking time. (Sweetbreads are not blanched for this dish.) Drain, peel, an