Fig. 1

Saksang (pork stewed in pig blood) from North Sumatra (A); gulai tambusu (intestine curry) from West Sumatra (B); lawar (Balinese mixed vegetable with grated coconut flesh) from Bali, added with pig blood (C); rujak cingur (lip salad) from East Java (D). momoh (braised offal) from Central Java (E); rabeg (Bantenese-styled mutton curry) from Banten (F); babat gongso (stir-fried cattle tripe) from Central Java (G); coto Makassar (Makassar-styled beef soup) from South Sulawesi, also utilizing offal (H); The ubiquitous bakso jeroan (meatballs with offal topping) (I)