Name: Rognone in Umido (Roman Stewed Kidneys)
Yield: Serves 4 to 6
Cuisine: Roman
Ingredients: 500 g/1 ¼ lb calf’s kidneys, trimmed; 500 g/1 ¼ lb ripe tomatoes; 15 ml/1 tbsp lard/white cooking fat; sea salt and ground black pepper; 1 large onion, finely sliced; 45 ml/3 tbsp dry red wine; 30 ml/2 tbsp chopped fresh parsley, to garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Offal is an important aspect of Roman cuisine, and it crops up in many different recipes. It is important to wash the kidneys carefully in several changes of cold water before using, in order to remove any trace of ammonia flavour.

Ingredients

500 g/1 ¼ lb calf’s kidneys, trimmed
500 g/1 ¼

Method

Slice the kidneys and put them into a pan over a low heat. Cover with a lid and cook for 10 minutes to remove the bitter water.
Remove the kidneys and transfer to a sieve or strainer set over the sink. Leave to drain for at least 20 minutes.
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