How to cook lamb kidneys
1. Place a large pot of water to heat up.
2. Lamb kidney before boiling, pour cold water and leave for 10 minutes.
3. Cut each kidney in half and clean out the blood clots. Remove veins and film, cut off perineal fat (white, it is he who can impart bitterness, although rarely).
4. Put the kidneys in a small saucepan with the previously prepared boiling water, cook for 5 minutes, then drain the water.
5. Pour cold water over the kidneys, add boiling water again and cook for another 5 minutes.
6. Cook in the last water for 20 minutes, if there is a strong smell, then you can add spices and herbs.
7. Salt 5 minutes before the end of cooking.
Serve boiled kidneys deliciously on sandwiches, in salads or fried with vegetables.
Fusofacts
Lamb kidney, especially if it is an offal from an adult animal, can have a rather strong odor. It is enough to soak the kidneys of a young lamb for a short time, and the old one has to be soaked for up to a day. It will help to save cooking time milk (soaking in it) and aromatic spices.Because of the problem with the smell, even when frying, lamb kidneys are recommended to be scalded for at least a couple of minutes in water.
If this is your first time seeing buds in the store, know that they are a great base for a hearty second course (fried with onions and served with sauce), grilled, or simply put on a salad.