Thymus has long been considered a delicacy, which is why it found its way onto the tables of the aristocracy and wealthier social classes. In Poland before the war, it was present in the court kitchen, and recipes for its preparation can be found as far back as the 17th century Compendium of Dishes Stanisław Czerniecki – the first Polish cookbook. At that time, offal was treated as a full-fledged dish, and Anielka stood out from the others thanks to its velvety structure and delicate taste. It was a symbol of social status and was proof of knowledge of the latest culinary trends from France or Italy. During the Polish People’s Republic, it almost completely disappeared from tables because it was considered too exclusive and difficult to obtain, but today it is slowly coming back into favor.
The taste of animelka is compared to chicken liver, but more subtle and devoid of the characteristic bitterness. After briefly boiling and frying in butter, it acquires a creamy consistency and a milky flavor that makes it melt in your mouth. The French serve it in cream sauces or sauté, the Italians often stew it in wine, and the Spanish serve it in the form of tapas. In pre-war Polish cuisine, it was most often prepared in a simple way – fried in butter and served with bread or vegetables. Currently, a kilogram of thymus costs from PLN 90 to PLN 150 – the price is due to the fact that it is a product that is difficult to obtain in large quantities.
100 grams of animelka contains approx 17 g of protein and only 3 g of fatso it is an easily digestible source of energy. It contains an impressive amount of vitamin C – nearly 49 mg, which is more than lemon – and a wide spectrum of B vitamins. The richness of minerals such as phosphorus, potassium, zinc and selenium means that animelka can be treated as a natural supplement supporting the body. The high cholesterol content is sometimes raised as an argument against it, but it is balanced by the antioxidants present in the thymus, slowing down aging and bioactive peptides (thymosin beta-4 and thymosin alpha-1), which are responsible for tissue regeneration and reducing inflammation.
The thymus is a responsible organ in both humans and animals for the maturation of T lymphocytes – immune cells that defend the body against infections and cancer. Research of the Institute of Immunology and Experimental Therapy. Hirszfeld in Wrocław show that calf thymus extract, i.e. TFX may support the immune system. In animal models resembling multiple sclerosis (a neurodegenerative disease in which the immune system attacks its own nerves), administration of the preparation reduced the severity of symptoms and improved the condition of tissues.
According to analyzes conducted, among others, by scientists from the Wrocław University of Life Sciences in 2023, Calf thymus extract also has antiviral and anti-inflammatory properties. In laboratory tests, it inhibited the multiplication of herpes virus type 1 (HSV-1) in lung cells. The preparation also limited the production of pro-inflammatory cytokines – these are proteins that cause inflammation in excess and worsen well-being. This means that calf or lamb thymus can be treated as a natural product supporting skin and joint health.. However, consuming it may not bring the same effects as the preparation.
The most interesting, however, are the results of clinical trials conducted in Poland for 15 years, which were published in 1989 by the Institute of Immunology and Experimental Therapy. Hirszfeld in Wrocław. In over a thousand patients with weakened immunity, autoimmune diseases (such as rheumatoid arthritis), chronic infections or dermatological problems, long-term therapy with calf thymus extract improved immune parameters and reduced disease symptoms. Although scientists emphasize that further research is needed, it appears to be a promising support in the treatment of diseases related to a weakened immune system.
Veal and lamb thymus are considered some of the most difficult offal to obtain. Their smell should be delicate and milky – if it is intense or unpleasant, it means that the product is not suitable for consumption. To properly prepare the animelka, we should start by cleaning it and soaking it in cold water or milk for a few hours.. This step removes any remaining blood, but also gives the meat a milder flavor. Then it is worth scalding it in boiling water because this will make it easier to get rid of the membranes and veins. Only such a prepared product is the basis for further processing – frying, stewing or grilling.
One of the most classic methods is frying the thymus in butter with fresh sage and a little lemon juice. Short processing – just a few minutes on each side – keeps the meat soft and the herbs give it a distinctive aroma. Another suggestion is stewing in white wine with onion, garlic and herbs. The version with mushrooms and cream is a classic in French cuisine – boletus or bay bolete combined with a thick sauce creates a dish full of intensity and creamy structure.
The thymus goes perfectly with accessories that emphasize its subtlety. It goes great with lettuce with nuts and balsamic sauce, baked potatoes, root vegetables or apples and pears. In a more modern version, you can serve it on toast with caramelized onion or in a light broth that will emphasize its natural flavor.
Sources: Terazgotuje.pl, PubMed
