How to prepare a Kidney
|September 14, 2012||Posted by Caroline Lunger under preparation|
Am I crazy? First the frog legs and now this! Yep. I guess That is why they call me “gutsy”. This week I am introducing kidney to you!
Yuck! Why eat organ meats?
Because they are good for you! Ha! I know you don’t like to hear those words, but it is very true! I have decided that organ meats NEED to be reintroduced to people!
A few rules apply though when choosing organ meats. 1. Get organ meat from grass-fed, organic, free pasture animals. This ensures that the animal is healthy and will produce healthy organs. 2. Don’t over cook (unless you need to boil it to make a stew or its the only way you can “get it down” then by all means do what you can!) I say this because the nutrients and enzymes are most potent in its raw form. 3. If you are worried about bacteria and blah blah blah, freezer your organs for at least 2 weeks. This will ensure any parasites or bugs will be dead when you eat the organs “rare”. 4. Start off small! Some organs are meant to be eaten like a steak (heart) or diced up and sparingly (adrenal). Organs are powerful and healing food, so just like anything new, start with a bite and then increase slowly.
Organs..eww…Get over it
Really! It you have read this far, obviously you are even a wee bit interested, or I am just amusing you . Organs from animals are designed for humans to eat! Ever since humans have existed, they have eaten organ meats from healthy animals to actually strengthen their own organs! Awesome huh? Read a little bit about “The benefits or Organs Meats” here. I have noticed ever since I started to eat liver again (every day) my energy has sky-rocketed! Since I love how my body feels after eating liver, I am going to expand my “gutsy-ness” and go for all the organs that I can get my hands on!
If you simply cannot do it, just know you are missing out on one of the healthiest foods, and really no other food can replace organs. Now that I think of it, they should be its own food group!
I already have eyeballs, pancreas, spleen, thymus, liver, heart, adrenal, tongue and bones in my freezer (the last two are not actually organs, but I will put them in this series because they are a little weird). I was suppose to get ovaries and brain as well, but they were not available this week, but no worries, they will show up some time or another!
Where to buy organs?
To start off, ask your local farmer (find yours here!) if they have organ meats around. I am sure they would be more then happy to give you some for a really good deal!
Did I ever tell you the story where I went to my farmers market with my younger sister and brother. I walked up to the farmer lady and said “hmm I would like…liver, heart, and..oh do you have kidney and tongue?” She whipped around her head and gave me the most shocking weird look, but surprisingly pleased! I guess the word got around that this “girl” loves her organs. My small little farmers market still talks about it regularly like it happened yesterday!
Ok back on subject. I buy most of my organs from my local farmers or North Star buffalo. I am in no way affiliated with them, I just really like their organs. I get lamb, cow, buffalo, and goat organs. Be sure to call them and ask for the organs because they only have a few common ones online, but I promise you they do have them waiting for you! I also have heard great things about U.S. Wellness Meats organ meats.
Whats so good about kidney?
The kidney I got was from a pig. Though, you can get kidneys from all sorts of animals. Kideny’s are good for your kidneys. Remember “like heals like”. I guess we can learn a lot from the nutritional value of animal organ meats to determine what vitamins and minerals are specially good for that particular organ in our bodies.
They are super high in potassium, B12, folate, vitamin A, vitamin D! Don’t forget that kidney is a great protein source. It is lean, so make sure to fry it up in some fat! Organ meats are definitely GAPS friendly and they should be GAPS mandatory. The one food that is helping me heal is actually organs (bone broth included!) After eating this, your body will say “thank you”!
Kideny’s really have their own unique taste. I have to admit, it did smell a little funky when I was cutting it up. I was thinking “umm I hope it doesn’t take like it smell raw!” Thankfully the smell vanished when I lightly seared it. My whole family thought it was really yummy too!
I used the pork kidney and suteed it lightly with bacon, palm oil, an onions. I have a recipe coming soon for you too see what I did. There is a big misconception that organ meats NEED a particular recipe. Really all organ meats need is a little sauté in some butter, coconut, palm oil, or lard, a sprinkle of sea salt and voila!
Some people like to “hid” their organ meats just because of the thought of eating organs or the taste, and I understand both completely! (I have a little squeamish sister, I get it!- I have managed to “sneak” in organs! ha! I hope she isn’t reading this…)
How to prepare a Kidney
So here we go, I will teach you how to prepare a
kidney. Its really simple.
1. Defrost your kidney (if frozen) in the fridge.
2. Unwrap the kidney and place it on a plate.
3. Examine the kidney. Do you notice the little white parts of fat? If yours does not have this, then the fat was already taken off for you.
4. Transfer kidney on a cutting board. Use a sharp knife and cut the fat off the kidney.
5. Cut the kidney if half (or as much as you can- there is a strong membrane holding it together).
6. Cut around the membrane, and trim off the soft meat.
7. Discard the fat and membrane. (or you can render the fat if you have enough)
8. Now you have “strips” of kidney. Either leave it in strips and sauté or dice up small (like I did) and use in stews, chili, or a recipe (coming soon…)
*Yeah you did it! The easy part is over..now you have to put it on your mouth, and swallow!
~Stay Gutsy (I know you can do it!), Caroline