Kidneys

The best kidneys in order of importance are those from lamb, veal, yearlings, pork and beef as well as rabbit kidneys. Beef kidneys are different from pork ones because they have several lobes. In cows, the bigger the animal is, the darker and the more fat tissue the kidney has around. They can be bought mainly fresh and sometimes frozen. The degree of freshness is appreciated by how clean the blood looks and the absence of ammonium smells. For preservation, the fat is left, or they are cleaned and frozen. When they are ready to be used, the fat is cleaned and the fiber that surrounds them is removed, then they are cut in a vertical line and diced depending on the dish. They are covered with coarse salt and then they are cleaned with water and a bit of vinegar. They are sautéed with sauces and used for side dishes and stuffings. Lamb kidneys can be grilled on skewers.