Puerto Rican Kidney Stew
- 8 lamb kidneys, trimmed
- 4 tbs olive oil
- 1 onion, minced
- 2 cloves garlic, chopped
- 3 tomatoes, peeled, seeded and chopped
- 1 hot red or green pepper, seeded and chopped
- kosher and black pepper to taste
- pinch of sugar
- 1 tbs white vinegar
- Remove skin and excess fat from kidneys, then cut lengthwise into halves.
- Soak in salted water for 15 minutes then remove and pat dry. Set aside.
- Heat 2 tbs of the oil in a frying pan and saute the onion and garlic until the onion is tender but not browned.
- Add the tomatoes, hot pepper, salt, pepper, sugar and vinegar.
- Stir well to mix, and cook over medium heat for 5 minutes or until the sauce is well blended and thickened. Remove from the heat.
- Heat the remaining 2 tbs of oil in a heavy frying pan large enough to hold the kidneys and saute over medium heat, turning frequently until they are done. About 5 minutes. Do not overcook, as kidneys toughen very quickly.
- Turn the kidneys into the sauce and cook for a minute or two in order to heat the sauce through.
- Can be served with rice or atop toast or crusty bread.