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Although technically offal, lights are rarely used in English-speaking culinary traditions, with the exception of the Scottish national dish haggis. In Malaysia, slices of beef lights (paru, literally "lung" in Malay) are coated in flour and turmeric powder, deep-fried, and sold in packets at street markets. These are a very popular snack eaten ...
Cow lung is a type of offal used in various cuisines and also as a source for pulmonary surfactants. In Peru it is known as bofe , and in Nigeria as Fùkù . In Indonesia , Paru goreng (fried cow lung) is a popular type of Padang food , and Nasi kuning can be made with cow lung.
Cow's lung called paru, coated with spices (turmeric and coriander) and fried is often eaten as a snack or side dish. The liver is also sometimes made into a spicy dish called rendang. Cow or goat tongue is sliced and fried, sometimes in a spicy sauce, or more often beef tongue are cooked as semur stew. Brain is sometimes consumed as soto or gulai.
kokoreç or Kokoretsi is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.
Fuqi feipian. Fuqi feipian (Chinese: 夫妻肺片; pinyin: fūqī fèipiàn; lit. 'husband and wife lung pieces') is a popular Sichuan dish, served cold or at room temperature, which is made of thinly sliced beef and beef offal.
Traditional sundae, cow or pig intestines stuffed with seonji (blood), minced meats, rice, and vegetables, was an indulgent food consumed during special occasions, festivities and large family gatherings. [8] After the Korean War, when meat was scarce during the period of post-war poverty, dangmyeon replaced meat fillings in South Korea.
Soto daging – beef soup, usually eat with jeroan (offal) or quail egg satay. Soto padang – beef rice noodle soup with potatoes and egg, specialty of Padang. Sroto or soto sokaraja – soto with peanut sambal. Coto makassar – Makassarese beef soup, a traditional beef and offal soto variant from Makassar, South Sulawesi. [9]
Zimmern samples the traditional Tanzanian breakfast called supu, soup made with goat lungs, heart and liver, as well as cow stomach, intestines and tongue. He also travels to the famous Mount Kilimanjaro and Ngorongoro Crater. Visiting a local tribe, he tries such delectables as fresh cow's blood and the coagulated form of it.