Kidney Sauce/Salsa De Rinones De Vaca

Hello all!! Hope you’re enjoying the summer where you are and the World Cup!! England have beaten Panama.. Glad they’re through(England) and all, but I was kind of hoping that Panama might have come up trumps.. Alas, it is not meant to be, so until next time Panama,if you should qualify again:DO BETTER NEXT TIME!! But good try for your first World Cup!! Big up all the Central Americans wherever they are!! Whoop whoop!!

Anywho, I’ve been busy with a lot of things recently, including moving house and managing illness and emergency hospital visits as my mother has had a number of ailments..So far so good, but it has been tiring. I have however found the time to think up new recipes and they have been ones that challenge picky eaters or those with dietary requirements. Kidneys are one of those meats that have a strike against them for some people. But when done correctly, they can be glorious and have a wonderful melt in the mouth feel, over the tough and grisly and gamey textures and smell that they can have. For this recipe I used beef kidneys but you could easily use lambs kidneys if the taste is preferred. Experiment with the sherry or red wine used, and if you do not drink alcohol, add some worcester sauce-The flavour is incredibly similar!


Around 300g of Beef Kidney or just one whole Beef Kidney


Half an Onion sliced
1-2 Cloves of Garlic
Spice Mix:

Jamaican Allspice Berries, and Smoked Paprika 1 heaped teaspoon or to taste, Small piece of Nutmeg, Badia Sazon Tropical(Green bottle, or use the orange bottle with the Annatto) to taste.

BADIA Sazon Tropical  Seasoning meat soup cooking Fajita Taco meat 6.75oz spice

Annatto(Use only if using the Badia seasoning without the annatto.)

Annatto (Achiote) Whole Dried Seed Grade A Premium Quality Free UK P&P

Sage and Thyme to taste

White Wine Vinegar, 2 teaspoons

Limes to wash the kidneys

Splash of Sweet Red Wine/Sherry-If you do not drink alcohol, substitute with Worcester Sauce.

Oil to lightly fry

Firstly slice the onions roughly and place in a food processor, with the garlic. Then get ready to prepare the kidneys. Soak them in lime juice and water for around 15 mins.

CLEANING KIDNEYS: Use a knife to peel back the membrane, if any, by holding the flat side of the knife, using a thumb and forefinger, and pulling the membrane away. Repeat if necessary to remove the membrane, otherwise the kidney may taste bitter. Then finding a fold/nugget of the beef kidney, slice into it, and then move the knife forwards away from you and push at the same time(With the fingers gripping the handle and not the blade!). This movement will help you slice away the edible meat and leave behind the fat and white gristle. Continue with the rest of the meat in this manner.

When you have cut the pieces of kidney, wash again in the lime juice and water and drain. Pulse the onion and garlic in the food processor, and set aside. Add the kidneys and blitz into small pieces by pulsing the food processor as you did with the onions. pulse either until chunky or in smaller pieces to resemble ground beef.

Now blend nearly all the spices together except the herbs and Badia seasoning. Set aside. in a bowl mix with a cooking spoon or hand, the onion and kidney mixtures, sprinkling with the herbs,spice mix and white wine vinegar . Set the cooking pot, frying pan to heat, and then fry for 10 minutes until browned. Add the sazon, and if needed the spice mix and herbs. pour in the wine/sherry/worcester sauce and water to just make a gravy.

Cover the pan and turn down the heat to a simmer for a further 10 minutes at least. The gravy should look like this:

Serve with vegetables and other accompaniments, I served mine with mashed potatoes and green beans.



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