the eviscerated, boiled, smoked, and dried body of any of several species of sea cucumbers, used, esp. in East Asia, for making soup
See trepang in American Heritage Dictionary 4
(trĭ-păngˈ)
noun
A sea cucumber of the genus Holothuria of the southern Pacific and Indian oceans, dried or smoked for use as an ingredient in soup, especially in China and Indonesia. Also called bêche-de-mer.