Cow lung

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 is called Fapsha.^{[citation needed]} Cow lung features in some Jewish cuisine, such as Viennese Kalbsbeuschel, which uses veal lung.^[1]

In the medical field, animal-derived surfactants include Beractants Alveofact extracted from cow lung lavage fluid and Survanta extracted from minced cow lung with additional DPPC, palmitic acid and tripalmitin.^{[citation needed]}

Defibrotide is a deoxyribonucleic acid derivative (single-stranded) derived from cow lung.^{[citation needed]}