“Paru” refers to beef lungs. This organ meat is utilized in various Malaysian dishes, where it is often sliced, boiled, or fried. One notable preparation is “Rendang Paru,” a dish that involves slow-cooking the beef lungs with coconut milk and an array of spices, creating a flavorful and aromatic delicacy. While not as widely consumed as some other cuts of meat, “Paru” adds a distinct texture and taste to Malaysian cuisine, showcasing the country’s diverse culinary traditions.