Kidneys in Tomato Sauce

Preparation info
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By Claudia Roden

Published 1986

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  • 2 onions, sliced
  • 1 clove garlic, finely chopped
  • 2–3 tablespoons


Fry the onions and garlic in hot oil or butter until soft and golden. Wash the kidneys, remove the outer skins and fat cores and, if you like, soak and blanch them in acidulated water as described in the preceding recipe.

Drain the kidneys and slice them in half lengthwise. Add them to the onions and garlic, and sauté until coloured all over. Add the tomatoes and the tomato concentrate,