What is another word for throat sweetbread?
Pronunciation: [θɹˈə͡ʊt swˈiːtbɹɛd] (IPA) 
The term "throat sweetbread" is a culinary term used to describe the thymus gland of a young animal, such as a calf or lamb. However, there are several other synonyms used around the world for this unique meat cut. In France, it is known as "ris de veau," while in Italy, it is referred to as "animelle" or "sweetbreads." The English language also has some alternate terms such as "neck sweetbread," "heart sweetbread," and "stomach sweetbread." Regardless of the terminology used, throat sweetbread or any form of sweetbread is considered a delicacy and highly prized by many culinary experts for its soft, creamy texture and distinctive flavor.
