Not going to waste good kidneys with this recipe from The Meat Hook Meat Book by Tom Mylan (Artisan Books, May 2014).
Edoardo’s Fried Beef Kidney
1 fresh beef kidney, 1 to 2 pounds (weight varies)
1 cup red wine vinegar
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Olive oil for frying
1. Pull off any membranes or fat on the outside of the kidney. Using a chef’s knife, slice it crosswise into 1/2- inch-thick medallions.
2. Toss the medallions with the vinegar in a bowl and set aside. Mix together the flour with a few good pinches each of salt and pepper in a shallow bowl.
3. Heat the oven to 250°F.
4. Drain the medallions, rinse in cold water, and pat dry with paper towels. Dredge each one in the seasoned flour and arrange on a plate to await frying.
5. Heat a few good-sized glugs of olive oil in a large cast-iron skillet over medium-high heat. Fry the medallions a few at a time until nice and brown, about 2 minutes a side. Keep the finished batches warm in the oven.
Serve with a medium-bodied Italian red wine, like Nero d’Avola.
(Excerpted from The Meat Hook Meat Book by Tom Mylan- Artisan Books- Copyright © 2014. Photographs by Michael Harlan Turkell. Illustrations by Kate Bonner.)