Cow lung

Cow lung, also known as beef lung, is the lung of a domestic cow (Bos taurus) used as food. It is considered an organ meat, or offal.

Cow lung is a relatively inexpensive source of protein and other nutrients. However, it is also high in cholesterol and purines.

Consumption of cow lung varies significantly across cultures. In some regions, it is a common and readily available ingredient in stews, soups, and other dishes. In other regions, it is less common or considered undesirable.

The texture of cow lung is typically spongy and somewhat tough. It is often prepared by boiling, braising, or grilling. Before cooking, the lungs should be thoroughly cleaned and any remaining trachea or bronchi removed.

Nutritional value varies depending on the preparation method, but cow lung generally contains protein, iron, and some vitamins. As with other organ meats, moderation in consumption is often recommended due to the cholesterol and purine content.