Beef Kidney

Fresh kidney should be stored in the refrigerator and used within a day or two. It freezes well for longer storage.

Soaking kidney in cold, salted water for a few hours or overnight can help remove any strong flavor or odor.

Trim away any tough membranes or tubes before cooking.

Kidney benefits from longer, slower cooking methods like braising or stewing to become tender.

Onions

Mushrooms

Bacon

Red wine

Potatoes

Rich gravies

Under-cooking kidney, which can result in a tough or rubbery texture.

Not trimming away the internal tubes and membranes, which can be tough and unpleasantly flavored.

Over-seasoning, which can overpower the kidney's natural flavor.