BEEF LUNG IS mainly used in Brazil to prepare some traditional recipes from the northeastern cuisine. In Bahia, Xinxim de bofe is a dish combining beef lung and other ingredients such as shrimp, dende oil, coconut milk and ground peanut and cashew nut. Interestingly, the dish Angu à Baiana – made with beef liver, kidney, heart, and lung, among other offal, and cited as a delicacy by the French painter Jean-Baptiste Debret in his Viagem Pitoresca e Histórica ao Brasil (Picturesque and Historical Trip to Brazil), book written in the 1830s – apparently originated in Rio de Janeiro. High in iron, bovine lung was used in the formulation of a nutritious flour developed by the Department of Nutrition at the University of São Paulo to help fight anemia.