My mother in law always soaked kidneys in milk for an hour or so before cooking. I've also heard of using acidulated water - water with a dash of vinegar. Tends to make the flavor less strong - though I don't bother with lamb kidneys, as they are so mild anyway. My mother cooked beef kidneys, but I don't remember her procedure; beef kidneys rather intimidate me, with all their different lobes. Lamb and pork are easier somehow. Kidneys don't want long cooking, or else they get tough. The young ones, lamb and veal, require the least amount, pork a bit more, and beef (I believe) even more.
My MIL's kidney stew recipe:
4 pork kidneys, cut in 3/4" cubes, soaked in milk (6 or 8 lamb kidneys)
1 diced onion
2-3 cloves minced garlic (my addition; she didn't use garlic)
1 cup white mushrooms, quartered if large
1/2 cup beef stock
Pepper, salt, paprika, marjoram or thyme
Saute onion and garlic, adding the mushrooms after a few minutes. When almost cooked to your liking add the drained kidneys, and cook, stirring, for another 5 minutes. Add the stock, and season to taste; bring to a boil, and then lower the heat to a simmer, cover, and cook another 5 minutes. MIL thickened the sauce with flour, though I do not. I also will often cut up some beef (not stew meat, but something tender because of the short cooking time), and brown the pieces, removing them from the pan before starting with the onions. I'll add them back in before the kidneys, cook till almost done, add the kidneys, and proceed as written. Essentially the beginnings of steak and kidney pie, but I don't proceed to the pie part (used to; it was very nice). I haven't made this in ages, but I think that now I would likely add some cream to the sauce.
You have me curious about the sherried kidneys; I need to go talk with my friend Mr Google LOL
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