Ru'a'bil-l-lahma

Rinse the animal lungs thoroughly under cold running water, trimming away any excess connective tissue or windpipe remnants, then cut into small uniform pieces.

Place the prepared offal pieces into a large pot and cover generously with cold water, bringing to a boil over high heat to blanch and remove impurities.

Drain and discard the blanching water, rinse the offal pieces once more under cold water, and clean the pot before returning the pieces to it.

Cover the offal with fresh cold water and bring to a gentle simmer over medium heat, skimming the surface regularly to remove any foam or impurities that rise.

Add a generous knob of butter to the simmering broth, allowing it to melt and enrich the liquid while continuing to cook the offal until fully tender.

Once the offal is cooked through and the broth has developed a clean, delicate flavor, carefully ladle the broth through a fine-mesh strainer or cheesecloth-lined sieve into a clean pot.

Return the clarified broth to low heat, adjust seasoning with salt as needed, and gently reheat until steaming before serving.