The Kidney is nutrient dense and full of protein with a rich source of omega 3 fatty acids. The offal is lined with a thick, smooth membrane and woven with strands of fats throughout and around its center. About the size of a quart, the Kidney is an interesting contrast of deep and mild flavors. Upon preparation, it is important to submerge the Kidney for a couple of hours in either chilled water with a spoon of salt or in milk for optimal cleaning before breakdown and rinsing. The kidney is great off a sauté, simmer, or braise. To add another layer to your cooking, try grinding the Kidney and mixing it into some ground beef.
You've never fully enjoyed beef kidney until it's pan-fried and sautéed with garlic, butter, and lemon.
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