Riñones al Jerez

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Kidneys cooked in sherry are extremely popular in tapas bars and also make an excellent family supper. Traditionally, meat was not eaten often in Jewish homes, but when it was, the sephardim often chose to cook offal. This dish comes from Andalucia in Spain, a region boasting influences from both Jewish and Muslim cultures.

Ingredients

  • 12 plump lamb’s kidneys, kashered for cooking
  • 60 ml/4 tbsp olive oil

Method

  1. Halve and skin the kidneys, then remove the cores. Trim if necessary. Heat half the oil in a large frying pan, add the onion and garlic and fry until softened. Remove to a plate.

  2. Add the remaining oil to the pan and divide the kidneys