You are here

Savory Kidney Stew

American.Kitchen's picture
  Veal kidneys/6 small kidneys 4 Large
  Parsley 2 Tablespoon
  Chopped celery 2 Tablespoon
  Lard 2 Tablespoon
  Salt 2 Teaspoon
  Whole cloves 3
  Black pepper 1⁄4 Teaspoon
  Onions 2 , minced fine
  Cayenne pepper 2
  Garlic 3 Clove (15 gm), minced fine
  Bay leaves 2
  Flour 1 Tablespoon
  Thyme sprig 1 Small

Cut the fat from the kidneys, then cut them up in small pieces.
Melt the, lard in a pot and add the kidneys and cloves.
Cover the pot and cook until the water has been drawn from the kidneys and they start frying the loud popping noise when the cover is first put on is the water frying out; when this stops the kidneys are actually beginning to fry.
Take the kidneys out of the pot and put in the onions and garlic.
Fry until they are brown, stir in the flour, let it brown for 5 minutes, then put the kidneys back in the pot with 1 cup hot water and the rest of the ingredients.
Let cook 30 minutes

Recipe Summary

Difficulty Level: 
South American

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1502 Calories from Fat 617

% Daily Value*

Total Fat 70 g107%

Saturated Fat 22 g110.2%

Trans Fat 0 g

Cholesterol 2707.8 mg902.6%

Sodium 5274.5 mg219.8%

Total Carbohydrates 106 g35.2%

Dietary Fiber 32.8 g131.2%

Sugars 21.9 g

Protein 134 g268%

Vitamin A 852.1% Vitamin C 294.1%

Calcium 39.5% Iron 204.9%

*Based on a 2000 Calorie diet


Savory Kidney Stew Recipe