Pig Kidneys - raw
This is the first time I'm preparing kidneys from scratch. I've heard that you've got to remove the membrane and blood vessels inside because they are tough and chewy. The Chinese way to prepare these is to score a diamond pattern on the outside so that they open up into a flower for presentation and to allow it to cook evenly in a quick stir-fry.
Stir-fried with some sliced ginger, garlic and onions (I didn't have spring onions on hand), and finished with a splash of 绍兴酒 Shaoxing wine, the kidneys were firm, tasty with only a hint of minerally offal taste.
I poached the leftover bits with more ginger, and sure enough, the membranes and blood vessels were tough and chewy, but the kidney parts because firm and pleasantly floury. The poaching liquor had nice minerally taste of kidneys. That is the flavour I was looking for :)
In my haste, I forgot to take a photo of the kidneys sliced open. They really do look like the textbook example of a filter funnel!
375g, AUD1.50, AUD3.99 per kg from the Queen Victoria Market