Herbed Kidney Ragout

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 teaspoons salt
  • 2 pounds veal, lamb, or beef kidneys

Method

  1. Rub one teaspoon of the salt over the kidneys and let them stand for two hours. (This removes some of the strong flavor.) Remove membranes and white tubes, and cut kidneys into one-quarter-inch slices.

  2. Sauté the kidneys and onion in three tablespoons of the butter for five minutes. Add tomatoes, celery and sweet-pepper flakes, remaining salt and the su