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OFFAL · Specialty cut · Compare

Rumen vs Abomasum

Two cuts people weigh at the counter — fat, cook method and price meters side by side, including lamb shoulder versus breast.

Side by side

RumenAbomasum
Tenderness 36 46
Fat 22 58
Umami 70 80
Price 30 44
Rumen
Lucarelli · Public domain

Rumen

First stomach · honeycomb tripe · ミノ

The first of a cow’s four stomachs, lined with towel-like papillae. The thickest section, sold separately as honeycomb tripe or yanggitmeori, is scarce enough to command a different price. Almost no fat — the whole point is the snap.

High heat, briefSurface only

Raised, thick papillae mark the premium piece. Thin, flabby sheets are ordinary rumen.

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Abomasum
Lucarelli · Public domain

Abomasum

Fourth stomach · reed tripe · ギアラ

The true acid stomach — and nothing like pork makchang, which is the end of the large intestine. A thick wall with fat layered inside: grilled, the outside stays chewy while fat bursts from within. A whole animal yields only about half a kilo.

Medium heat, patientCooked through

Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat.

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Which one to buy

  • Better forRumen : Abomasum
  • GrillingAbout the same88 : 94
  • Broths & soupsRumen76 : —
  • Stir-fryAbout the same60 : 62
  • Hot potAbomasum— : 70

Other comparisons

All cuts

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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.