I've always wanted to give these a try and was reminded last night when watching some old No Reservations episodes. If anyone could break down the dish shown in the video clip below (or add any of your favorite preparations) I'd be very grateful. It looks pretty simple and delicious. Can anyone tell if those are veal or lamb kidneys? What's the difference in taste?
Skip to the 7-minute mark: http://www.youtube.com/watch?v=1_MYQM...
I'm sorry, but cannot tell from which animal these were harvested. However, the best advice I can give you on kidney prep. is to soak them in milk, TOTALLY devein them, and remove the membrane.
The whole parts in the butcher shop are large enough to be beef or veal. At the restaurant the kidneys are cut up, so it is harder to tell, but I suspect veal. Whole lamb kidneys are small enough to fit in the palm of your hand. While they could be diced, it's more showy to cook them sliced in half.
I've never bought veal kidneys. Lamb may be easier to find, at least in ethnic markets (Hispanic, Indian (Halal). I've also seen pork in Asian groceries.
You have to remove all connective tissue and the fat. Do not use the fat for browning. Soak in milk, preferably overnight. Slice 1/4 inch, dredge in seasoned flour. If you have some good paprika, this is a great place to use it. Gently cook in butter. Remove to heated plates and add the above mentioned Sauce Moutard, as it is the classic accompaniment to kidneys.
Do not use the soaking milk or cooking butter for your sauce unless you like the intensified flavor of urine. Been there, done that. Please learn from my money saving errors.
Of the numerous steak and kidney pie recipies I have tried through the years, none has been better than anything I have gotten out of an English can. Some things you just have to go to the source for.