1 Beef Kidney, about 1 lb., cleaned and prepped *See Here*
4 Tbsp. Extra-Virgin Olive Oil, divided
1 c. Blanched Almond or Cassava Flour
1 Tbsp. Fine Sea Salt
1 Tbsp. Ground Black Pepper
2 Tbsp. Unsalted Grass-fed Butter
3 Cloves Garlic, minced
2 tsp. Ground Coriander
1 Tbsp. Fresh Lemon Juice
- Pat the kidney dry and cut it into 1-inch cubes. Toss in a medium bowl with 2 Tbsp. of the olive oil until well coated.
- In another medium bowl, combine the flour, salt, and pepper, Dredge the kidney pieces well in the flour mixture.
- Heat the remaining 2 Tbsp. of oil in a 12-inch cast iron skillet over high heat. When the oil is hot, add the kidney cubes and fry until cooked through, about 7 minutes. Remove the kidney from the pan and place on a place lined with a paper towel to soak up any excess oil.
- In the same pan, melt the butter, then add the garlic and coriander and cook until the garlic turns light brown. Return the kidney to the pan, then add the lemon juice. Cook for 30 more seconds and finish with a liberal sprinkle of salt and pepper.
Because beef kidney tend to have a stronger flavor than the kidneys of smaller animals, it’s key to soak them to remove impurities, as instructed here. Consider serving these with a tasty dipping sauce (found here). If you’re hesitant about stronger-tasting offal, start with smaller kidneys, such as veal or lamb, before working your way up to the big show!
This will keep in the fridge for about 4 days.
Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.