Veal Kidneys

Kidneys are nutritious and, if properly prepared, delicious. It’s often hard to find them in markets, though, since many of them are ruined during the meat inspection process. Veal kidneys and lamb kidneys are prized for their tenderness and delicate flavor. They can be grilled or sautéed, though they become tough if overcooked. Pork and beef kidneys are tougher, and need to be cooked slowly using moist heat.

Veal kidneys are the most highly prized of all kidneys. Like lamb kidneys, they’re tender enough to be cooked using dry heat, say by grilling or sautéing them. Before cooking them, peel off the outer membrane. Due to their mild flavor, they don’t need to be soaked. Substitutes:lamb kidneys (very similar) OR beef kidneys (stronger flavor, tougher) OR pork kidneys (stronger flavor, tougher)

Lamb kidneys are tender enough to be cooked using dry heat, by grilling or sautéing them. Before cooking them, peel off the outer membrane. Due to their mild flavor, they don’t need to be soaked.

Beef kidneys are tougher than lamb or veal kidneys, so they need to be cooked slowly using moist heat, by braising them or adding them to a stew. To prepare them, first cut off the outer membrane, then cut them lengthwise to expose a white piece of fat in the middle, which should be discarded. Next, soak the kidney in acidulated water or buttermilk for about an hour. This will make the flavor much more mild. 

Like beef kidneys, pork kidneys are too tough to cook using dry heat. It’s best to cook them slowly using moist heat. To prepare them, first cut off the outer membrane, then cut them lengthwise to expose a white piece of fat in the middle, which should be discarded. Next, soak the kidney in acidulated water or buttermilk for about an hour. This will make the flavor much more mild.