Grandma's sour kidneys

Ingredients for 4 servings:

• 4 pork kidney(s)
• 1,000 ml water (possibly x 2)
• ½ cup vinegar essence (possibly x 2)
• 30 g butter or margarine
• 30 g flour
• 3 medium-sized onions, diced
• 1 cube of stock
• 1 cup sour cream
• Salt
• Pepper, white, freshly ground

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Halve the kidneys lengthwise and remove all white and bloody flesh. Cut the remaining flesh into fork-sized pieces or slices. Then place them in the water with the vinegar. If it gets too red, replace the water and place the kidneys back in. Leave to marinate in the refrigerator for at least 2-5 hours (the kidneys will absorb some of the liquid and look as if they’ve been doped. The urine smell and associated taste will completely disappear). Melt the butter in a roasting pan. Drain the kidneys well and pat them dry with kitchen paper and fry them in batches over high heat for about 2-3 minutes. Remove the kidneys. Add the diced onions to the remaining fat. Reduce the heat slightly and put a lid on the pan. When the onions are translucent and soft, add the stock cube and flour. Mix everything together until there are no lumps and let it bubble. Then stir in the sour cream. The amount of cream corresponds to the liquid released by the kidneys. Season with salt and pepper and simmer for about 5 minutes. Then add the kidneys back in for about 2 minutes. Season again with salt and pepper if desired. Soaking sour kidneys in acidic water before cooking is the best method. Then you don’t need to add any lemon juice, etc. Enough acidic liquid will release when frying the meat slices. Therefore, fry and remove only small portions.