Kidneys in the Kitchen: Don’t Be Afraid to Try Organ Meats

Start by picking fresh kidneys from a reputable butcher. Look for ones that are firm and have a clean smell—anything too strong or off-putting is a no-go. Trim off any fat and the white membrane. This is key to getting rid of that weird smell and taste most people complain about. Soak the kidneys in cold water with a splash of vinegar or lemon juice for about 30 minutes. This helps draw out impurities and mellows the flavor. Rinse well, then pat dry. Slice them up and sauté quickly over high heat—overcooking will make them rubbery. Season with salt, pepper, and maybe a little garlic or fresh herbs. Serve with crusty bread or over rice. They’re surprisingly rich and satisfying, plus packed with nutrients you won’t get from a chicken breast. #OrganMeats #HomeCooking #KidneyRecipes #Food #Cooking