Sauteed Beef Kidneys

We haven’t posted any offal lately, but could not resist sharing this with you. We got our whole steer not to long ago from our favorite local ranch, Date Creek Ranch. Always make sure that you eat grass-fed, and know where your meat is coming from.

Why should you eat kidney? Kidney is a good source of Protein, Vitamin C and Zinc, and a great source of Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Iron, Phosphorus, Copper and Selenium.

Here is what you will need and how to go about making it. Serves 4, unless you are Jo and Henry then it’s for two. 🙂


  • 2 whole beef kidneys
  • 1/4 cup coconut oil
  • 2 large yellow or white onions, sliced
  • 3 – 6 red dried Thai chilis, whole
  • 2 – 3 Anaheim pepper, sliced
  • 1 – 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp garam masala
  • pinch of sea salt, to taste
  • fresh cracked rainbow pepper, to taste
  • pinch of caraway seeds
  • pinch of marjoram, rub between palms to activate herb

The beef kidney has a very thick white cord connecting the various nodes of the organ. Ensure that you use a very well sharpened knife, I like a boning knife. Try to get all the white cording out, this is a time-consuming task, so know that going in and take your time with it, it’s actually really interesting.

Whole kidney with cord in tact
Kidney with carefully removed cord

Next it is very important to soak the kidney in a bath of 1/3 vinegar (we use coconut vinegar) and 2/3 parts water. Soaking is important to ensure that there is no smell or taste of urine. If the kidney is not cleaned properly there is a chance that your dish might be ruined – IF you don’t soak for about 20 minutes. Rinse very well and set aside.

Kidney soaking in vinegar/water bath

In a large wok or saute pan, brown onions in 1/4 cup of coconut oil, once they are glossy add peppers and all other ingredients, except for the kidney – this goes in last, as kidney cooks as quickly as liver does.

While your onions and veggies are sautéing on medium heat, begin to slice your kidney into thin slices.

Sliced kidney

Once your veggies are caramel in color and beautifully glossy, add kidney and stir well, up your heat to almost high and cook for 2 – 4 minutes, only.

Cooking kidney – almost done

Cook until you see almost no pink; it will continue to cook in the pan even after you turn off the stove. It’s crucial not to overcook your kidney.

Serve and enjoy!

Beef Kidney! We served it with sweet potato hash.

18 Comments Add yours

  1. Leila says:

    This seems like an awesome recipe. Always looking for things to do with organ meats.


  2. delicious! I made this today. But when I took out the cord, I rendered the fat out and used that for front. Sally Fallon said that’s real nutritious fat so I didn’t want to waste it. The kitchen did smell like pee, but the food didn’t! I substituted poblano and habaneros, but The real genius of the dish was the spices. I love using all the things that I rarely use in my spice cabinet.


    1. That is interesting, thanks for sharing.


    2. julieamarie says:

      Every recipe I’ve seen says to cut out and discard the fat from inside the kidneys. I haven’t been able to find a reason why, but I think maybe it’s not the same as suet? From what I’ve read, suet is the fat that surrounds the outside of the kidneys, and I don’t think it’s usually sold with the kidneys. I don’t know why the fat inside the kidney ( which I think is what seems like a thick white cord?) isn’t usually recommended to be included … In any case, I’m still learning about organ meats! I just bought some beef kidneys, and I’ve never cooked them before. Glad to find the recipe and the discussion/tips below. Thanks!

      Liked by 1 person

      1. Hi, so the reason you need to cut all connective tissue and fat is because it can seriously smell like urine otherwise. 🙂 hope this helps. Jo


  3. Joanne Hall says:

    Thanks for your tips on preparing the kidney for cooking. I followed your directions, soaking the kidneys for at least an hour, and the results were very good. I used some alternative ingredients for the vegetables and seasonings, using an Argentinian chimichurri herb combination, which added a very nice flavour. Your directions were excellent! Thanks so much.


    1. You are welcome Joanne, the Argentinian herb combo sounds delicious. Jo of NK


  4. Brett Colby says:

    Seriously delicious! Great recipe.


  5. Dan says:

    I cooked some kidney, and they taste like vinegar. I rinsed them well after soaking them. Is this supposed to happen? Maybe I soaked them too long? It may have been 3 hours instead of two.


    1. Hi Dan, yes, you probably did soak them too long and you have to really wash them very well otherwise this can happen. Was that your first time? You’ll get the hang of it, and they are worth it. NK


  6. Ken Eastman says:

    beef kidney, awesome! trimming a bit time consuming, but great I seldom follow slavishly any receipt, but guidelines with an unfamiliar cut are always helpful, your’s were excellent! Texture and flavor was excellent! Thank you.


  7. Harold Richard says:

    I am a diabetic who often wondered if because of diabetes i could eat organs. Thank you very much for the answer to my concern.


  8. Felecia says:

    Can I just soak the kidneys in water only


    1. Diane says:

      Hi Felicia,
      I’ve read that you can use plain water, but I haven’t tried that. At the very least, I would add some baking soda to the water – about 1/8 to 1/4 tsp per quart of water.


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