Kidney Trifolati

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds lamb or veal kidneys
  • All-purpose flour
  • 3 garlic cloves, crushed
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 anchovy fillets
  • 1 tablespoon butter, softened
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley


    1. Remove fat, membranes and cores from kidneys. Wash them and pat dry. Cut into thin slices and dredge lightly with flour.

    2. Lightly brown the garlic in the oil, add the kidney pieces, and sauté quickly until browned on the outside. Take care not to overcook or kidneys will be tough. Season with salt and pepper to taste.

    3. Mash the anchovies with the butter until they make a paste. Add this to the kidneys and stir well. When butter is melted, remove the pan from the heat, stir in the lemon juice, and sprinkle with the parsley.