Beef Abomasum Recipe

Trim and rinse

Rinse the beef abomasum under cold running water. Trim away any excessive fatty or connective tissue. Pat dry with paper towels and place in a large nonreactive bowl.

Salt rub

Rub the abomasum all over with the coarse salt. Let sit for 20 minutes; this helps draw out impurities.

Vinegar soak and rinse

Pour the white vinegar over the abomasum and add enough cold water to cover (about 2 liters). Let soak for 15 minutes while rubbing the surface gently to release any residue. Drain and thoroughly rinse under cold running water. Repeat soaking and rinsing one more time if needed. After final rinse, pat the abomasum dry and set aside.

Cut into portions

On a clean board, cut the abomasum into 6–8 large pieces (about 5–7 cm / 2–3 inch strips). This improves penetration of flavors and reduces braising time.

Brown aromatics

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion, chopped carrot, chopped celery, garlic and sliced ginger. Sauté, stirring occasionally, until onions begin to brown and aromatics are fragrant, about 6–8 minutes.

Sear abomasum

Push aromatics to the side, increase heat to high, and add the abomasum pieces in a single layer (work in batches if necessary). Sear each piece until lightly browned on both sides, about 2–3 minutes per side. Remove seared pieces to a plate and set aside.

Deglaze

Pour in the dry white wine (or extra beef stock) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Cook 1–2 minutes to evaporate alcohol.

Add braising liquids and seasonings

Return the seared abomasum to the pot. Add the beef stock, soy sauce, dark brown sugar, rice vinegar, bay leaves and black peppercorns. Bring to a gentle simmer, then reduce heat to low so the liquid is barely simmering.

Slow braise

Cover the pot partially with a lid and braise gently on the stovetop or in a 160°C/325°F oven for 2 to 2.5 hours, or until the abomasum is tender and yields when pressed with a fork. Check every 30–40 minutes; if liquid drops too low, add a little hot water or stock to maintain at least 2–3 cm of liquid.

Adjust seasoning

When tender, remove the abomasum pieces to a cutting board. Taste the braising liquid and adjust salt and acidity: add up to 1 tsp sea salt or more soy sauce for saltiness, and a splash (up to 1 tbsp) of rice vinegar or lime juice if it needs brightness.

Slice and reduce sauce

Thinly slice the braised abomasum against the grain into bite-size pieces. Meanwhile, bring the braising liquid to a medium-high simmer and reduce until slightly thickened (about 8–12 minutes) to concentrate flavor.

Combine and warm

Return the sliced abomasum to the reduced sauce and warm for 2–3 minutes to coat and reheat.

Garnish and serve

Transfer to a serving platter or bowls. Sprinkle with chopped cilantro (or parsley) and sliced scallions. Serve with lime wedges on the side for squeezing. The braised beef abomasum pairs well with steamed rice, boiled potatoes, or crusty bread to soak up the sauce.