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2. Cowhide - Wikipedia

   en.wikipedia.org/wiki/Cowhide

   Once a cow has been killed, the skin is removed. It is then selected in the raw state, at the very first moment when it is salted. It is organized by size and color. In the tannery, a traditional hair on hide tanning method is employed to ensure that the hide is soft, and less susceptible to odour and moulting. It ensures that the cowhide will ...

3. Krupuk kulit - Wikipedia

   en.wikipedia.org/wiki/Krupuk_kulit

   Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle (cow or water buffalo) which is diced and sun-dried until it hardens and loses most of its water content.

4. Caul fat - Wikipedia

   en.wikipedia.org/wiki/Caul_fat

   Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. [1]

5. Cow's trotter - Wikipedia

   en.wikipedia.org/wiki/Cow's_trotter

   Cattle hoof and feet (trotters). Cow's trotters do not contain any muscles or meat; other than bones and toe hoof, it mainly consists of skin, tendons and cartilage.In cuisine, the trotters' cuts are mainly valued for its unique texture—a gelatinous rather chewy soft texture of its tendons and skin, and also a rich broth produced from its bones.

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7. Offal - Wikipedia

   en.wikipedia.org/wiki/Offal

   The cartilage, skin and tendon parts of cow legs are also used in dishes called tunjang, kaki sapi or kikil also can be made as gulai or soto. Cow's stomach (babat) and intestine (iso) are popular, fried or in soup, in Javanese cuisine. Cow's lung called paru, coated with spices (turmeric and coriander) and fried is often eaten as a snack or ...