Acid Kidneys

preparation

1. Cut the kidneys lengthways with a sharp knife. Thoroughly remove the white tissue (= pebble). Cut into bite-sized pieces and soak in a milk / water mixture until the kidneys are completely covered with liquid. A little more milk water than indicated may be necessary for this. Cover in the refrigerator for at least 6 hours or overnight.

The next day

1. Dice the onion and carrot. Pour the kidneys through a sieve and drain. Place the pan with frying fat (e.g. clarified butter) on the stove and heat up to medium heat. Sear the kidneys on all sides. Take out the kidneys and now fry the onion and carrot.
2. When the onion is slightly brown, put the kidneys back in and deglaze with the white wine. Cook until the wine has almost completely evaporated. Top up with the broth and bring to the boil. Add the mustard as a seasoning ingredient and season the tomato paste and the broth with vinegar – if someone threatens to get too sour, take less than 5 tbsp. Salt and pepper.
3. Mix the cornstarch in a cup with water and add to the stock to thicken. Bring to a boil. There was also mashed potatoes.

annotation

1. Kidneys are innards and therefore lead a wallflower existence on the menu. One of the reasons, as an excretory organ, if they are improperly prepared, they can be horrific. I mean they taste like urine. It is therefore extremely important to only take the so-called kidney medulla (the dark tissue). All white tissues are already urinary parts and have to be removed. On the one hand, the urine taste is largely gone and on the other hand, it prevents the milk / water mixture from migrating over it into the pulp and the dish tastes watery afterwards. However, the milk binds the typical kidney taste. This turns it into a very tasty dish.