Ol' Man's Kidneys

Matthew Branch 0

"Comfort food from my youth. Sunday breakfast at its best. Guaranteed to change your mind about kidneys. Thanks to my old man for the recipe. Best served with scrambled eggs on toast with grilled tomatoes and field mushrooms. "
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45 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 425 mg
  • 142%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Make a slice the long way, partly through the back of each kidney (the side opposite the ducts), and spread the kidney, cut side down, onto a cutting board. With a sharp knife, slice as much meat off each side of the kidney as possible, leaving the duct "tree" intact. Discard the duct portion. Repeat with each kidney.
  2. Heat the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and curry powder until the onion is soft and translucent, 5 to 8 minutes. Pour about 1/4 cup of white wine into the onion mixture, turn the heat to low, and stir to scrape up and dissolve any brown bits of flavor from the bottom of the skillet. Place the kidneys into the skillet, and gently simmer until tender but not overcooked, about 10 minutes. Turn the kidneys over about halfway through cooking. As the wine reduces, continue to add more, about 1/4 to 1/3 cup at a time.
  3. When the kidneys are no longer pink and the wine has reduced, stir in tomato paste until well combined. Serve hot with a dollop of cream drizzled over each serving, if desired.


  • Cook's Note
  • High heat will toughen kidneys, so resist the temptation to speed things up.



I made this with calf kidneys and cider; lovely. I might add more curry next time.

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