Taste-wise, kidneys can be strong. Texture-wise, they can be rubbery. This dish takes both issues into account, and turns them into something sublime. First you half each kidney with a knife, cut out the fatty core, and gently score them in a diamond pattern to increase the surface size. Then slice the kidneys into strips and soak in water. After about 15-20 minutes soaking, let them drain in a colander. These were the Tamworth hog's kidneys.
After the kidneys had drained, blanch them in boiling water for just 3 minutes. This cooks the strips, but keeps them from being over cooked and rubbery. With the scoring, soaking, draining, and blanching, the kidneys are completely flushed of any off-flavors. Interestingly enough, kidneys are high in protein, low in fat, and high in cholesterol. Just like shrimp. Tasting these boiled kidney strips, they really reminded me of the texture of cooked shrimp.