Side by side
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.
Thick wall, white fat clinging inside. Trim too aggressively and the flavour goes with the fat.
Small intestine
Gopchang · tripas · コプチャン
Small intestine. The milky fat packed inside is called gop in Korean, and the cut takes its name from it. That fat melting on the grill is the whole point — scraped-clean intestine is an empty name. Narrower and less oily than the large intestine beside it.
Plump pieces stuffed with fat. Thin and translucent means the gop is already gone.
Which one to buy
- Better forAbomasum : Small intestine
- GrillingAbout the same94 : 95
- Hot potSmall intestine70 : 86
- Stir-frySmall intestine62 : 80
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.