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OFFAL · Specialty cut

Abomasum

Fourth stomach · reed tripe · ギアラ

Abomasum
Lucarelli · Public domain

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.

Profile

Tenderness46
Fat58
Umami80
Price44

Pairs with

Grilling94
Hot pot70
Stir-fry62

Recommended cooking

Medium heat, patientCooked through

A scorched outside with a raw centre stays tough. Keep the heat moderate until the fat has rendered out.

How to pick it

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

Signature dishes

Grading & naming

Fat cover varies; choose even thickness for the grill.

Grading systems →

Nutrition · Per 100 g raw edible portion

185kcalCalories
13gProtein
14.5gFat
5.5gSaturated fat

Calories & protein →

Next steps

Compare with

→Abomasum vs Tongue→Abomasum vs Heart→Abomasum vs Rumen→Abomasum vs Omasum→Abomasum vs Small intestine→Abomasum vs Large intestine

Keep exploring

→Small intestine→Large intestine→Rumen

Find a cut by cooking

→Grilling→Hot pot→Stir-fry

Signature dishes

→Makchang grill→Tripe stew

→Beef Offal Map

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

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