Italian-style Braised Kidneys

Ingredients

• 500g (1.1 lb) beef kidneys, cleaned and sliced 500g (1.1 lb) beef kidneys, cleaned and sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced kidneys with salt, pepper, oregano, and thyme. Let them marinate for 30 minutes.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the marinated kidneys to the skillet and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, bay leaf, and season with salt and pepper.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for about 1 hour or until the kidneys are tender.
6. 6.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Kidneys — Make sure to thoroughly clean the kidneys before slicing and marinating them. Remove any excess fat or membranes for a better texture and taste.

Tips & Tricks

• If you prefer a milder flavor, you can soak the kidneys in milk for 30 minutes before marinating them.
• Serve the Italian-style Braised Kidneys with a side of creamy polenta or crusty bread to soak up the delicious sauce.
• For an extra burst of flavor, add a splash of red wine to the sauce while simmering.
• If you can't find beef kidneys, you can substitute with lamb or pork kidneys.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Italian-style Braised Kidneys hot, garnished with fresh parsley. Accompany it with a side of creamy polenta or crusty bread to fully enjoy the flavors and soak up the delicious sauce.

Presentation advice

To present the Italian-style Braised Kidneys beautifully, place the tender kidneys on a serving platter and spoon the rich tomato sauce over them. Garnish with fresh parsley for a pop of color. Serve with a side of creamy polenta or crusty bread.