A delicious recipe with red wine!
Cut the pork kidneys in half lengthwise, then remove the dark parts and tendons. Cut the kidneys into strips about 1 cm wide.
Peel and finely dice the onions.
Heat the oil in a large frying pan until hot, add the kidneys and fry them heartily, turning them over. Add onions and butter, sauté 1 more minute. Dust with flour, toss briefly and extinguish with vinegar. Pour in veal stock and season with tarragon. 3.
Cook at high temperature for about 1 minute. Season with salt and pepper. 4.
Serve with roast potatoes or spareribs.