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| - 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 the calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.[1] Various other glands used as food may also be called "sweetbreads, including the parotid gland (cheek or ear sweetbread), t
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