Lung dishes

thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties

Indonesian yellow rice dish originating from Java

type of Sicilian street food

thumb|200px| Pölsa served with a fried egg and pickled beetroot Pölsa is a traditional northern Swedish dish that is a close relative to Scottish haggis. The main ingredients are beef sinew, liver, heart, lung, onion, and barley, mixed with stock, black pepper, and marjoram. Sometimes ground beef or minced pork is added. It is usually served with mashed or boiled potatoes and pickled beetroot, and sometimes a fried egg. ==Background== The Norwegian and Danish word pølse means sausage and even if the two dishes don't look the same, the two words are related. Pölsa is simply a traditional variet

Bopis (bópiz in Spanish) is a piquant Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions.

Indonesian beef soup

Beuschel () is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game. It is often served with a sour cream sauce and bread dumplings. It is a dish of Viennese cuisine but is widespread in all of Austria, Bavaria, and Bohemia.

pork offal dish

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.

Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively.

cantonese beef dish