Abomasum at 70 degrees: Makchang grill

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

A scorched outside with a raw centre stays tough. Keep the heat moderate until the fat has rendered out. Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Makchang grill.” Use 70 degrees and 70 when you cook. Salt after you know the job. Do not play with undercooked meat.

At the counter, read the use on Abomasum before the photograph. 70 degrees is the internal heat, “Makchang grill” is the dish, and 70 is the stage of the fire. Marbling alone does not split stew from grill. Fat cover varies; choose even thickness for the grill. A cut’s grain comes from how much the muscle worked. Abomasum needs heat through to 70 degrees before “Makchang grill” makes sense. 70 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.