Request: Kidney Recipes

kidney
offal

(Justin Traer) #1

Hey folks,

I decided to be brave today and branch out my offal cooking skills… mostly since the local stores didn’t have any fresh liver, I picked up some fresh beef kidneys. I’ve managed to cook hearts, tongues and livers with varying degrees of success but I’ve never tackled kidneys.

Should I cook the kidney much like I would liver? I normally salt & pepper the liver and slowly cook it in bacon fat on a cast iron frying pan. I typically add a bit of garlic in the bacon fat at the start and when both sides of the liver is really dark I add in a measured amount of onions, a decent amount of celery. Some times I add a bit of heat to the dish with dried chilis or cayenne.

Should I give the kidneys the same treatment?

As for the preperation of the kidneys, my google fu has come up with these links:

  1. https://www.seriouseats.com/recipes/2009/09/nasty-bits-offal-deviled-kidneys-recipe.html
  2. https://www.livestrong.com/article/510033-how-to-prepare-beef-kidney/
  3. http://www.mygutsy.com/how-to-prepare-a-kidney/

Distilling these links down, I gather I should:

  • remove the membrane
  • remove the fat
  • cut into reasonably sized pieces
  • possibly soak the meat?

Anything thoughts or tips on this?