Side by side
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.
Raised, thick papillae mark the premium piece. Thin, flabby sheets are ordinary rumen.
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.
Black membrane removed, folds sharp and clean. Scrub with coarse salt several times to clear the smell.
Which one to buy
- Better forRumen : Omasum
- GrillingRumen88 : —
- Broths & soupsRumen76 : —
- Stir-fryOmasum60 : 68
- Raw beef dishesOmasum— : 85
- FryingOmasum— : 62
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.