Kidney (food)

Kidney (food) is a type of offal, or organ meat, that is consumed in various cuisines around the world. Kidneys are typically harvested from a variety of animals including cattle, pigs, and sheep. They are known for their rich, savory flavor and high nutritional value.

Culinary Uses

Kidneys are used in a variety of dishes worldwide. In British cuisine, they are a key ingredient in the classic dish steak and kidney pie. In French cuisine, kidneys are often sautéed with mustard and cream in a dish known as rognons de veau à la moutarde. In Chinese cuisine, kidneys are stir-fried with vegetables or used in soups.

Nutritional Value

Kidneys are high in protein and contain a variety of vitamins and minerals, including vitamin B12, iron, and zinc. However, they also contain a high amount of cholesterol and should be eaten in moderation.

Preparation

Before cooking, kidneys need to be properly prepared. This typically involves removing the outer membrane and white core, then soaking in water or milk to remove any residual urine flavor. They can then be cooked using a variety of methods, including grilling, roasting, and braising.

Health Considerations

While kidneys are nutritious, they can also contain toxins if the animal was not healthy. For this reason, it is important to source kidneys from reputable suppliers. People with certain health conditions, such as gout or kidney disease, may also need to limit their consumption of kidney due to its high purine content.

See Also

• Offal
• Liver (food)
• Heart (food)
• Tripe

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