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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. In Bangladesh it's called Fapsha.
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.
Central Cattle Breeding and Dairy Farm (Bengali: কেন্দ্রীয় গো-প্রজনন ও দুগ্ধ খামার) is a Bangladesh government owned cattle breeding farm and research cenre. [1] [2] [3] It is located in Savar Upazila besides Jahangirnagar University. Mohammad Ali is the managing director of the farm. [4]
Lights are the lungs of game or livestock as used in cooking and butchery.Although technically offal, lights are rarely used in English-speaking culinary traditions, with the exception of the Scottish national dish haggis.
Red Chittagong, also known as RCC is a breed of cattle native to Bangladesh. [1] [2] [3] Locally, the breed is known as Lal Birish. The breed has mainly originated in the Chittagong District of southern Bangladesh. Red Chittagong is similar in most ways to the native or local cattle, except that its coats as well as tongue, eyebrow, eyeball ...
Bangladesh portal; Pages in category "Cattle breeds originating in Bangladesh" The following 3 pages are in this category, out of 3 total.
The Chittagong Hill Tracts (CHT) is a extensive hilly area in Bangladesh, lie in the southeastern part of the country (210 25' N to 230 45' N latitude and 910 54' E to 920 50' E longitude) bordering the Indian state of Tripura on the north, Rakhine State of Myanmar on the south, Chin state of Myanmar and Indian state Mizoram on the east, Chittagong District and Cox's Bazar District on the west.
The Red Sindhi range in colour from a deep reddish brown to a yellowish red, but most commonly a deep red. They are distinguished from the other dairy breed of Sindh, the Tharparkar or White Sindhi, both by colour and form, the Red Sindhi is smaller, rounder, with a more typical dairy form, and with short, curved horns, while the Tharparkar are taller with a shape more typical of Zebu draft ...