This simple dish is made by soaking lamb kidneys in vinegar water, then simmering them for a long time with onion and bay leaf. The long simmer removes the kidneys’ odor completely and makes them tender.
Cut the lamb kidneys into 2 halves and remove the inner membranes and white parts.
Submerge the cleaned kidneys in vinegar water and let them soak for 20 minutes to draw out the odor, then rinse.
Put the kidneys in a pot with plenty of water. Add the onion, bay leaf, salt, and peppercorns, cover, and simmer over low heat for 120 minutes.
Drain the cooked kidneys and slice them. If you like, reserve the cooking liquid in a separate container.
Do not discard the cooking liquid. After it cools, strain it and store it in the refrigerator; you can use it within a few days as a base for soup or rice.
Sirke bulamadığım için elma sirkesiyle bekletme yaptım, koku gidermede aynı işi gördü. Tarifte yazan 120 dakikalık haşlamayı 90 dakikaya indirdim ama böbrek biraz sertçe kaldı, tam süre beklemek daha doğruymuş.
Haklısınız, sirkenin asıl işi böbreğin kokusunu çekmek olduğu için elma sirkesi de gayet iyi çalışır. Tam 120 dakika beklemenizi öneririm, kısaltırsanız böbrek gerçekten sertçe kalabilir.
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