Pork Kidneys In Potatoes (Svinjetina Bubrega u Krompiru)

My maternal grandmother taught my mother how to make this. She said when she was a young girl in Bović, this was a staple in their home because it is a simple and cheap dish to make and someone was always butchering a hog or pig and the kidneys were available for the asking. I never ate the kidneys and just ate the potatoes with onions. I still don't! I guess the sight and smell of the kidneys turned me off as a kid and it stuck into adulthood. 

1 or 2 pounds pork kidneys (4 or 5)

3 large potatoes, peeled and sliced thin

1 large onion peeled, cut in half and sliced thin

Water

Salt 

Pepper

1. Cut the membranes, fat, and any veins or tubes from the kidneys. Boil the kidneys in salt water for 1 hour changing the water in 30 minutes  and boiling again. This removes the strong odor and flavor of the kidneys. Drain and pat the kidneys dry with a cloth dish towel. Do not use a paper towel because the paper dissolves and pieces will stick to the kidneys. Remove any remaining fat, membranes, and tubes/veins. Dice the kidneys into small chunks and set aside.
2. In a large frying pan or skillet, place the onions and potatoes in enough water to cover them. Cook on low heat turning occasionally until the potatoes and onions are very soft. Add more water as the potatoes and onions will absorb it. Add the salt and pepper now to the potatoes and onions. Keep stirring until this thickens a little. Add the kidneys and stir then cover and cook until heated through on low heat. You must watch this so it doesn’t burn and add more water as needed to keep it thickened. Cook for another 20 minutes. Serve in a soup bowl or on a plate with crusty bread.