Veal Organ Meats

While in this country a lot of veal parts no doubt end up disguised in other foods—many folks who won’t eat sweetbreads will devour a hot dog that is laced with them— elsewhere organ meats are considered among the tastiest parts of the animal. Here, veal kidneys almost never show up on menus, but in Europe they are likely to be the most expensive choice. Sweetbreads, which are the thymus gland near the throat of the animal, have a refined milky flavor and melting texture that make them a true delicacy to the French and others. People who have eaten only stronger-flavored baby beef liver, rather than authentic veal liver, are convinced they don’t like liver without ever giving it another chance. And brains send many diners screaming in terror, when in fact they are among the most treasured of all the organ meats.