Skip to content
Tool·Lifes /Meat Atlas
Apps
Explore Guides Search
OFFAL · Specialty cut · Compare

Rumen vs Small intestine

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

Side by side

RumenSmall intestine
Tenderness 36 58
Fat 22 74
Umami 70 88
Price 30 58
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.

Explore →

Small intestine
Humanities Writ Large · CC BY 2.0

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.

Medium heat, patientCooked through

Plump pieces stuffed with fat. Thin and translucent means the gop is already gone.

Explore →

Which one to buy

  • Better forRumen : Small intestine
  • GrillingAbout the same88 : 95
  • Broths & soupsRumen76 : —
  • Stir-frySmall intestine60 : 80
  • Hot potSmall intestine— : 86

Other comparisons

→Tongue vs Heart→Tongue vs Abomasum→Tongue vs Liver→Heart vs Liver→Heart vs Abomasum→Liver vs Omasum→Rumen vs Omasum→Rumen vs Abomasum

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→Abomasum→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.