OK everyone knows that Sweetbread are the Thymus gland. Just had to clear that up first.
First I had to find sweetbreads in our less than sophisticated Tallahassee market. Clusters & Hops was the place. They were frozen in plastic and pricey but I was committed.
After defrosting them in a pot of cold water, I worked to remove the membrane. Marcella says, “It takes a little patience”, which is not my strong suit but I managed. They poach for about 5 minutes and then you can remove the rest of the membrane.
I cooked some onion in the butter and oil mixture and then added the chopped sweetbreads. They were supposed to “become a light colored brown all over but that didn’t happen. I’m not sure where I mad a mistake but the brown was all going onto the pan and the sweetbreads remained beige.
I added salt and (canned) chopped tomatoes with their juice and let it all simmer.
Finally I added the peas.
The dish was very pretty—actually Christmassy looking with the green peas playing off the red tomatoes.
BUT I really discovered that I don’t like sweetbreads. The texture just was off putting to me. My mom always orders them in high-end restaurants and I remember tasting them once at Michy’s in Miami.
Even Marcella could not make me warm up to the mushy-soft, livery, organ meat.