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.




20 min


10 min


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