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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'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.
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.
Kokoretsi or kokoreç 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.
Pinapaitan is typically prepared the same day the goat (or cattle) is butchered. [16] Bile is collected from the liver and gallbladder, or cud from the stomach or small intestines of the same animal. [19] The meat and offal are sliced into thin bitesize pieces 3 cm to 5 cm and parboiled in water mixed with vinegar to remove impurities or gaminess.
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Dinuguan (Tagalog pronunciation: [dɪnʊgʊˈʔan]) is a Filipino savory stew usually of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling haba), and vinegar. [1]
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.