Of course, that's the idea. Sweetbreads are my favorite meat; you don't see them much any more. My favorites are barbequed, like at a few places in the central coast of California (though I detest the sweet barbeque sauce that some places add) or fried in bacon fat at Vidalia in Washington, DC.

I have also had nice sweetbreads and chicken hearts at Brazilian churrascurias.

Bladder, from the pig I think, is popular in some French cuisine. At Pierre Gagnaire, I had foie gras inside of this, and it was blown up like a balloon. They cut away this part and brought back the foie gras, presumably with the flavor infused from the organ. It was a delicious and memorable dish. Any French offal, where it's often roasted and chopped up, is excellent.

I am also not a fan of calf or chicken liver, or most of the interchangeable offal that many Chinese restaurants serve.