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!
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Organ rules
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.
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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!
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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.
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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”!
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The taste
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…)
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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!
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~Stay Gutsy (I know you can do it!), Caroline
In my home country (argentina) we eat the whole animal (cow) so I grew up eating tongue, liver, kidneys, heart, intestines (that’s right) they are great grilled, brains (Mom used to make them chopped or ground with parsley, garlic egg and fried them as a little pattie, oysters (testicles) uber (cow’s boobies), blood sausage, and if you can prepare it you can eat it, I never tried ovaries or oysters, I guess my mom had a problem getting to know the cow or bull so personally, and since childhood I never ate like that again (except for some liver and onions occasionally) But having a daughter with UC, is a good reason to go back to basics!
Thats awesome!! I could have gotten buffalo testicles, but..im just not attached to the concept. Ovaries are better for a girl anyways I’m guessing 🙂 I have never had brain, but I think I will work up to it. I also want to try intestines because I know that “like heals like” and I have always had digestive issues. Its way better now, but it won’t hurt to try it! I have a little secret. I look forward to the bone gelatin stuff around the bones. I was scooping off the stuff around the bones this morning when I pulled out a big piece of gelatin! SCORE! my mom saw the look on my face and knew right away tat it was gelatin, She LOVEs that part too so we split it! yumm what a good start to my day.
Haha the last sentence of this was the best. Now you just have to put it in your mouth and swallow. Haha. I need to get better at this. Gonna try liver tonight. Thanks for the inspiration.
Yes! It is very true that people will make it and then not eat it! That defeats the whole purpose! Great job Cassie! Remember all you need is a little bit and the nutrients go a long way 🙂 Y
Caroline, I just ordered a pound of chicken livers from our farm group (where we get raw milk, lard, and other goodies)! I am going to try pate! It will be my first organ meat! I think I will try to move on to this kidney recipe after I get the livers down 🙂
Cool! You will love them, they are quite addicting..maybe it because your body’s are smart and knows we NEED those vitamins! well, tell me how it goes 🙂 Im proud of you!
This is by far the best post I have seen on kidney preparation! I cannot wait to share it with my readers. Everyone thinks that preparing organ meat is difficult but it really is not. Thanks for sharing such an easy how-to!
I know what you mean, I was googling organ meat preparation or recipes and the web is scarse…im planning on changing that :_
I really want to eat more kidneys, but I have to tell you I can’t stand the taste. Is there any way to hide the flavour but still reap the benefits of it being lightly cooked/semi-raw? Marinades?? herbs??? other ideas?
Hi Arabella, I know what you mean about the taste. I covered mine up nicely with sautéed onions and some bacon. Put it in chili or soup and don’t make the kidney the main meat. Marinating it in lemon juice or milk will help to block the taste as well! Hope that helps 🙂 I will have a recipe soon.
I’ve eaten steak & kidney pie/pudding in England and it is very good. Here I wasn’t so brave and since I have a meat grinder I ground up the kidneys and froze in small bags so that when I’m making chili I just add one bag.
What a great idea Laurel! I bet anyone could do that with any organ and just switch it up once in a while! Thanks for the great tip
Hi, Caroline!
This kind of posts are my favorite. I’m always happy to hear about other people eating organ meats.
So far, I’ve had liver, tongue, heart, lung, kidney, testicles, brains, blood sausage, chicken gizzards, pig’s ear, pig’s trotters/feet and chitterlings. Aside from chitterlings, which I hated (but that may have been because I didn’t know how to prepare them properly), I’ve liked all the organ meats that I’ve tried. The ones that I eat regularly are liver and blood sausage. The problem with most organ meats, for me, is that, except for brains (which I can’t always find), they tend to be too lean, unfortunately, but otherwise they are great.
Ana
We are 2 peas in a pod when it comes to organs! love how much you have ventured out-good job!
I know this is an old post, but my comment didn’t get published, so I try it again:
Hi, Caroline!
This kind of posts are my favorite. I’m always happy to hear about other people eating organ meats.
So far, I’ve had liver, tongue, heart, lung, kidney, testicles, brains, blood sausage, chicken gizzards, pig’s ear, pig’s trotters/feet and chitterlings. Aside from chitterlings, which I hated (but that may have been because I didn’t know how to prepare them properly), I’ve liked all the organ meats that I’ve tried. The ones that I eat regularly are liver and blood sausage. The problem with most organ meats, for me, is that, except for brains (which I can’t always find), they tend to be too lean, unfortunately, but otherwise they are great.
Ana
So sorry this did not get posted right away! Yes organ meats=my favorite 🙂 whats are chitterlings? I’m trying to get my hand on some fresh blood right now.. and brain is in my freezer!
Hi, Caroline! 🙂
Chitterlings are intestines: http://en.wikipedia.org/wiki/Chitterlings.
Ana
oh thanks!!! I am getting some intestines in a few months! I’m excited 🙂
It’s my understanding, and I’ve read it from several sources, that kidney needs to soak in vinegar for a couple of hours before cooking.
Its personal preference, actually you can even soak it in lemon juice or milk too. They help make the flavor more mild.
I really wanted to read this post, but sadly I can’t due to the pop-up ad. There’s something wrong with it, it won’t close.
Thank you, I will delete it Amanda