Caul fat dishes

membrane around food animals' internal organs

traditional dish in the UK

220px|thumb|Lamb Drob Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter Drob), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk. The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper. The caul of the lamb is stretched over a loaf pan and filled with the mixture.

thumb|right|Ostrich crépinettes A crépinette is a small, flattened sausage, sometimes referred to as a sausage parcel. It is similar in shape to a sausage patty, circular, and flattened.

Sheftalia (; ; ) is a traditional sausage that originated in Cyprus. It is made from caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing. It can be regarded as a type of crepinette.

In Moroccan cuisine, Ahriche (ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish's manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals.

Boulfaf () is a grilled kebab made from liver wrapped in caul fat. A Moroccan cuisine dish, it is traditionally made during Eid al-Adha from a sacrificial lamb.