Cow brains are referred to as beef brains. In Spanish, they are called "sesos." Calf brains, which are a traditional delicacy in Europe and Morocco, are called "cervelle de veau."
It is a common misconception that sweetbreads and beef brains are the same. They look similar and are prepared to eat similarly, but sweetbreads are made from the thymus glands and the pancreas. The texture of beef brains is creamy but firm, like overly curdled yogurt or lumpy tofu. Scrambled brains and eggs are one popular dish with beef brains. Cuban brain fritters are another dish made with beef brains. Italians have a similar dish called "cervella fritter." Beef brains can also be eaten in tacos or quesadillas.