This recipe for offal is a simple summer appetizer with a kick…
Rinse one pound of sweetbreads, then cover them with water in a large pot. Add 1/4 cup of white vinegar and two pinches of salt. Bring to a boil, then simmer for about 10 minutes. Transfer to a colander to rinse, then place in a bowl of water and ice to cool. Remove the sweetbreads from the bowl and drain on a paper towel.
Use your finders to separate the sweetbreads into small pieces, removing the membrane. Season with salt and pepper and dredge in cornmeal. In a nonstick pan, heat several tablespoons of olive oil then sauté the sweetbreads until golden brown and no longer pink. Add slices of jalapeño to taste as they sauté. Arrange on an appetizer plate alongside several slides of focaccia.
If you have never enjoyed organ meats, sweetbreads are a good place to start due to their mild taste and smooth texture!