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OFFAL · Specialty cut · Compare

Rumen vs Omasum

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

RumenOmasum
Tenderness 36 30
Fat 22 18
Umami 70 66
Price 30 28
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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Omasum
Lucarelli · Public domain

Omasum

Third stomach · bible tripe · センマイ

Hundreds of thin leaf-like folds stacked like a book — the third stomach. That geometry shreds into a unique chew, and with almost no fat it is the lowest-calorie cut in this atlas. Most often eaten raw with sesame-oil dipping sauce.

Raw or flash-blanchedHeat toughens it

Black membrane removed, folds sharp and clean. Scrub with coarse salt several times to clear the smell.

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Which one to buy

  • Better forRumen : Omasum
  • GrillingRumen88 : —
  • Broths & soupsRumen76 : —
  • Stir-fryOmasum60 : 68
  • Raw beef dishesOmasum— : 85
  • FryingOmasum— : 62

Other comparisons

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