Beef Kidneys Braised with Pickles

Trim beef kidneys (800 g), cut them into pieces, and mix with baking soda (30 g). Rest for 1 hour, then rinse thoroughly.

Boil the kidneys twice for 5–7 minutes in salted water (1000 g water and 5 g salt), draining the water each time. Cut the partly cooked kidneys into bite-size pieces.

Fry the kidneys with ghee (30 g) and onion (100 g) for 10 minutes. Add pickles (150 g), tomato paste (30 g), and pepper blend (2 g), then braise covered for another 30 minutes.