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OFFAL · Specialty cut

Rumen

First stomach · honeycomb tripe · ミノ

Rumen
Lucarelli · Public domain

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.

Profile

Tenderness36
Fat22
Umami70
Price30

Pairs with

Grilling88
Broths & soups76
Stir-fry60

Recommended cooking

High heat, briefSurface only

Start scored-side down. Overcook and it turns rubbery — flip as soon as the edges begin to curl.

How to pick it

Raised, thick papillae mark the premium piece. Thin, flabby sheets are ordinary rumen.

Signature dishes

Grading & naming

Honeycomb thickness sets the price more than a grade.

Grading systems →

Nutrition · Per 100 g raw edible portion

85kcalCalories
15gProtein
2.5gFat
0.9gSaturated fat

Calories & protein →

Next steps

Compare with

→Rumen vs Omasum→Rumen vs Abomasum→Rumen vs Small intestine

Keep exploring

→Omasum→Abomasum→Small intestine

Find a cut by cooking

→Grilling→Broths & soups→Stir-fry

Signature dishes

→Grill yang

→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→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.