Meat ── Beef cuts
Hachinosu
honeycomb tripe — the second stomach's textured lining
The beef's second stomach, named for the honeycomb pattern lining its inside. Rich in collagen, with a springy texture and deep flavor; because prep is laborious it is usually sold pre-boiled.
Lineage
What it's made of
The beef's second stomach, named for the honeycomb pattern lining its inside. Rich in collagen, with a springy texture and deep flavor — slightly fattier than mino, by comparison. The bumps of its honeycomb pattern shape its texture directly, giving a distinctive springiness with every bite. The second stomach after mino, it's one of the stomachs involved in rumination, where swallowed food is brought back up to be chewed again.
How it's made
Because prep is laborious, it's usually sold pre-boiled. It's simmered long, much like Italian trippa, and at yakiniku the pre-boiled meat is sometimes lightly seared before eating. It's usually sold pre-boiled and pre-cut, making it one of the more manageable offal cuts for home cooking. Simmering it for over an hour is said to melt its collagen and add real depth to the broth as well.
Why it took this shape
The second-best-known of the four stomachs after mino, this collagen-rich offal is often used in offal stews and hot pots. Working through the stomachs in order — mino, hachinosu, senmai, giara — is said to offer a way into understanding beef offal as a whole. That stomach-based dishes exist across cuisines East and West is said to speak to how this cut has found favor across cultures.
Before you go
Dishes in the same style
- NeckFrom the neck, a constantly-worked muscle that is firmer but rich in flavor. Often used ground or processed, including in corned beef, and said to rarely appear as a retail cut on its own.
- SuneFrom the hard-working fore and hind legs, dense with sinew and firmer in texture. Long simmering melts its gelatin, suiting stews and soups, while the foreleg portion is tender enough to grill.
Ingredients and dishes from this land
Related lineage
- MinoThe largest of the beef's four stomachs. Its name is said to come from its shape when opened out, resembling a straw raincoat (mino). Thick and firm-textured with a mild flavor; the fat-layered portion is sold separately as "mino-sand".
- SenmaiThe beef's third stomach, its name said to come from the many stacked folds inside. Low in fat with a crisp chew, sometimes eaten raw or dressed with vinegar; the black outer skin is removed before it reaches market.