'Dǔ fèi tāng' literally means 'stomach-and-lungs soup' — a traditional Chinese dish made from cleaned beef or pork tripe (the stomach lining) and lungs, simmered with ginger, scallions, and sometimes Sichuan peppercorns for depth and aroma. Though uncommon in Western cuisine, it’s a regional specialty in parts of northern and central China, often served in local eateries or during winter for its warming properties.

The word combines three characters: 肚 (dǔ, 'stomach' or 'tripe'), 肺 (fèi, 'lung'), and 汤 (tāng, 'soup'). It’s a compound noun where the first two characters name the key animal-based ingredients, and the third specifies the preparation method. While 'tripe-and-lungs soup' is the most accurate English equivalent, some menus loosely translate it as 'offal soup' — though that term is broader and less precise.