Beef kidneys

Beef kidneys are edible organs from cattle, highly valued in various cuisines for their intense flavor and firm texture. These organs are located in the abdominal cavity of the cow and have a characteristic appearance, with a smooth surface and colors ranging from reddish to dark brown.

The consumption of beef kidneys has a long tradition in several culinary cultures, especially in traditional meat dishes and stews. In Latin American cuisine, they are used to prepare recipes such as mondongo, stews, casseroles, and fried dishes.

From a nutritional standpoint, beef kidneys are a good source of high-quality protein, B-complex vitamins (such as B12 and riboflavin), and essential minerals like iron, zinc, and phosphorus. Additionally, they are low in saturated fat if prepared properly, although it is important to clean the ingredient well to remove strong odors and flavors.

In Latin America, beef kidneys are also known by synonymous names such as bovine kidneys, cow kidneys, or simply kidneys. In some regions, they may be referred to as little kidneys, especially when using smaller pieces or specific cuts.