1. Prepare the Kidney

The key to delicious kidneys is proper cleaning. First, remove the outer membrane and trim away any white parts from the center of the kidney. Slice the kidney into bite-sized pieces or strips. Place the pieces in a bowl and cover with water, the 1/2 cup of vinegar, and a generous pinch of salt. Let them soak for at least 2 hours, though some recipes suggest up to 4 hours to effectively remove the strong odor. After soaking, rinse the kidneys thoroughly under cold water several times until the water runs clear, then pat them dry.

2. Sauté the Kidney

Heat a large skillet or wok over high heat with a small amount of oil. Once very hot, add the kidney pieces and sauté quickly for just a minute or two until they change color. Do not overcook them, as they will become tough. Remove the kidneys from the pan and set them aside.

3. Cook the Sauce

In the same skillet, add the remaining oil and heat over medium heat. Add the onion, minced garlic, ají panca paste, ají amarillo paste, and ají amarillo strips. Sauté for a few minutes until the onion begins to soften. Season with salt, pepper, cumin, and oregano.

4. Combine and Finish

Add the bay leaf and the remaining tablespoon of vinegar to the skillet, stirring to combine. Return the sautéed kidneys to the pan. Toss everything together for about a minute, just long enough to heat the kidneys through and coat them in the sauce. The goal is to keep the onions crisp.

5. Serve

Remove the bay leaf, stir in the fresh chopped parsley, and serve immediately. This dish is traditionally served hot with a side of fluffy white rice and crispy french fries.

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Recipes

From the Streets of Lima: A Bold & Garlicky Sautéed Kidney (Riñones Saltado)

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