Boil lamb kidneys for 30 minutes.
How to cook lamb kidneys
1. Put a large pot of water on heat.
2. Pour lamb kidneys with cold water before boiling and leave for 10 minutes.
3. Cut each kidney in half and clean out the blood clots. Remove the veins and film, cut off the perinephric fat (white in color, it is he who can give bitterness, although rarely).
4. Put the kidneys in a small saucepan with boiling water prepared earlier, cook for 5 minutes, then drain the water.
5. Douse the kidneys with cold water, collect boiling water again and cook for another 5 minutes.
6. Boil in the last water for 20 minutes, if there is a strong smell, you can add spices and herbs.
7. Salt 5 minutes before the end of cooking.
Serve boiled kidneys delicious on sandwiches, in salads or fried with vegetables.
Sheep kidneys, especially if it is an offal from an adult animal, can have a rather strong smell. 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. Milk (soaking in it) and aromatic spices will help save cooking time.
Due to 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 the first time you’ve seen kidneys in a store, know that they are a great base for a hearty second course (fried with onions and served with sauce), grilled or simply put into a salad.