Lambs' Kidneys Turbigo Recipe


Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Lamb's kidneys10 Ounce (275 Grams)
 Chipotle pork sausages3 Ounce (75 Grams)
 Spanish onions4 Ounce (125 Grams)
 Button mushrooms4 Ounce (125 Grams)
 Red wine4 Fluid Ounce (125 Milliliter)
 Dried oregano/Marjoram1⁄4 Teaspoon (Leveled)
 Tomato puree2 Teaspoon (Leveled)
 Beef stock cube1
 Water1⁄2 Pint
 Corn flour1⁄2 Ounce (15 Grams)

Nutrition Facts

Serving size

Calories 194 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 258.6 mg86.2%

Sodium 359.5 mg15%

Total Carbohydrates 9 g3.1%

Dietary Fiber 1.1 g4.5%

Sugars 2 g

Protein 16 g31%

Vitamin A 6% Vitamin C 19%

Calcium 2.9% Iron 28.3%

*Based on a 2000 Calorie diet


1. Slice lamb-€™s kidneys; remove and discard all white cores.
2. Grill the sausages well; cut into thick slices.
3. Chop onions and mushrooms roughly.

4. In a saucepan, put together vegetables, red wine oregano or marjoram and tomato puree; let simmer for 3-4 minutes without boiling off all liquid.
5. Add water and stir in stock cubes; cover and simmer for 10 minutes.
6. Add sliced kidneys and sausages; cover and simmer for another 30 minutes.
7. In a cup, mix corn flour in a little cold water; stir into the sauce and simmer for about 10 minutes until sauce is thick.

8. Let cool down completely.
9. Divide into 4 equal portions and store in individual containers.
10. Freeze until served.

11. Remove a portion from freezer and let defrost.
12. In a saucepan, gently heat and serve hot Lambs' Kidneys Turbigo with mashed potatoes.