Beef, variety meats and by-products, lungs, cooked, braised

Beef lungs are a variety meat, less commonly found on American menus but used in several traditional cuisines where organ meats are braised, stewed, or ground into sausage fillings. The texture is naturally spongy and light, so slow, moist cooking methods like braising in broth or a seasoned liquid work best to soften it and let it absorb flavor from garlic, onion, bay leaf, and other aromatics. It's sometimes diced small and added to soups or stews, or simmered until tender enough to shred. Because the flavor is mild compared to liver or kidney, cooks often lean on bold spices, vinegar, or chili to season it, and thorough cooking is essential since organ meats need to reach a safe internal temperature.

Beef lungs are typically sold at butcher shops or ethnic grocers rather than mainstream supermarkets, so calling ahead is often worthwhile; choose pieces that look pink to reddish-gray and smell clean, and keep them refrigerated, cooking within a day or two of purchase or freezing for later. A 3-ounce braised serving has just 120 calories and delivers 20.4 grams of protein, roughly 41% of the Daily Value, alongside 30% for iron, making it a dense, low-calorie way to work more protein and iron into a meal without much fat, at 3.7 grams per 100 grams. Its sodium content, 101 milligrams per 100 grams, is modest as long as the braising liquid isn't overly salted.