Rognone in umido

Rognone in umido is a traditional offal dish originating from Lazio. The dish is usually made with a combination of tomatoes, onions, red wine, lard, calf's kidneys, parsley, salt, and black pepper. The kidneys are sliced, cooked in water over low heat for a few minutes, and then drained. The tomatoes are blanched, peeled, and chopped. The onions are fried in lard until soft and mixed with the tomatoes. The mixture is simmered until the tomatoes start to fall apart, and the kidneys and wine are then added to the pan. Once the alcohol has evaporated, the dish is seasoned with salt and pepper, simmered for a few more minutes, garnished with parsley, and served warm.