In Zimbabwe when cow is slaughtered very little goes to waste. Everything gets used. Cow dung makes good( but smelly) flooring as well as improve soil quality. One of the thing I like are the organs especially the liver. In Shona culture each organ is reserved for a certain member of the family, but I do not now who gets the kidneys. If you do let me know.
So kidneys have a distinct smell when you cook them which would put some people off. To be honest when I saw them in the shop, I bought them because on occasion my mom would cook them. They were already prepped so I did not have to do much.
I just browned the kidneys, then added onions and tomatoes. Much like how most meat is prepared in Zimbabwe.
I served the kidneys for breakfast with some scrambled eggs.
