Kidneys de John Spottiswood

kidneys Kidneys are nutritious and, if properly prepared, delicious. It's often hard to find them in markets, though, since many of them are ruined during the meat inspection process. Veal kidneys and lamb kidneys are prized for their tenderness and delicate flavor. They can be grilled or sautéed, though they become tough if overcooked. Pork and beef kidneys are tougher, and need to be cooked slowly using moist heat.