Kidneys Rognons

Kidneys are a multi-lobed glandular organ. Veal and lamb kidneys are considered among the best because they possess a delicate flavor and are very tender. Pork and beef kidneys are less appreciated due to their stronger flavor and tendency toward toughness when overcooked.

Kidneys should be consumed while still very fresh and thoroughly and properly cleaned. They should be degreased, denerved, and the outer membrane removed. However, certain preparations allow for the entire lobe to be roasted in its fat. Kidney fat is considered to be the best fat for deep frying. Kidneys should be served medium rare to rare; if cooked beyond medium rare, they may become too tough and develop too strong a flavor.