Classic Veal Kidneys in Port Wine: Easy Traditional Recipe

Love veal kidneys? These tender offal shine in countless recipes, and today we're highlighting a port wine classic. Packed with iron and known to support memory health, they're a delicacy for offal fans. With years of experience cooking traditional dishes, I can vouch this simple preparation delivers exceptional flavor.

Contents

• Ingredients
• How to
• Result
• Tip: how to choose the right veal kidneys?
• Budget

Preparation: 15 mins - Cooking: 10 min - Easy - For 2 people

Ingredients

• 450 g of veal kidneys
• 10 cl of red port
• 1 shallot
• 2 tablespoons of fresh cream
• 20 g of butter
• Salt & pepper

How to

1. Rinse the kidneys with clean water, pat dry gently with paper towel, and cut into cubes.
2. Peel and mince the shallot.
3. Heat the butter in a frying pan, add the kidneys and minced shallot. Brown over high heat for 5 to 6 minutes, stirring occasionally.
4. Deglaze with the port and let it reduce.
5. Season with salt and pepper, then stir in the fresh cream.
6. Simmer over low heat until the kidneys are pink inside (about 10 minutes).

Result

Your veal kidneys in port are ready! This quick, budget-friendly family recipe deserves a spot in your rotation. Serve hot with rice or potatoes for a satisfying meal.

Tip: How to Choose the Right Veal Kidneys

Always select very fresh kidneys. Go for light pink or beige ones—they offer a milder, more refined taste compared to darker varieties with stronger flavors.

Budget

- 450 g of veal kidneys: €6.80 per kilo, i.e. €3.06

- 10 cl of red port: at €6.41 per liter or €0.64

- 1 shallot: around 25 g at €3.90 per kilo, i.e. €0.10

- 30 ml of fresh cream: €2.24 per liter or €0.07

Total: €1.93 per person or €3.87 for 2 people.