Stewed Ox Kidney (Rome)

Meat

Ingredients

Ox kidneys - 1 1/2 pounds

Butter- 2 tbsps

Olive oil - 2 1/2 tbsps

Lard - 2 tbsps

Onions, thinly sliced - 2 

Ripe tomatoes, peeled and sliced - 5-6 large

Salt and pepper

Dry white wine - 1/2 cup

Parsley, finely chopped- 2-3 sprigs

Skin the ox kidneys and remove all traces of fat. Cut the halves in two again and slice thinly. Plunge them for a second only into boiling water. Drain and pat dry on a cloth.

Heat the butter and oil in a frying pan and brown the kidney slices over a brisk heat, turning with a wooden spoon. As soon as they are lightly browned, drain them for 15 minutes on  sloping plate to rid them of their strong, unpleasant taste. Discard the fat in which they were cooked.

Heat the lard and saute the onions until golden brown. Add the tomatoes and the kidneys. Season to taste with salt and pepper and moisten with wine. Cook over a brisk heat for 5 minutes. Garnish with parsley and serve very hot.

Serves 6