부산에서 양곱창을 먹어야 하는 이유는 가격에 있다. 서울이나 다른 도시에서도 찾을 수 있지만, 부산 자갈치 시장과 부평 깡통 시장에서는 ⅓ 가격으로 맛볼 수 있기 때문. 양곱창은 소의 제1 위장인 ‘양’과 다른 창자를 함께 내놓은 요리로, 그중에서도 ‘양깃머리’는 소 한 마리 당 1-2kg 정도 밖에 안 나오는 귀한 부위다. 서울과는 다르게 고춧가루 양념을 하지 않고 담백하게 내오는 것이 특징.
The reason to eat beef tripe in Busan is the price. Although you can find it in Seoul or other cities, you can try it at a third of the price at the Jagalchi Market and the Bupyeong Can Market in Busan. Beef tripe is a dish that includes 'yang', which is the first stomach of a cow, and other intestines, among which 'yang-gidderhead' is a valuable part that only yields about 1-2kg per cow. Unlike in Seoul, it is characterized by serving it plainly without red pepper powder seasoning.
The reason why you should eat lamb tripe in Busan is because of the price. You can find it in Seoul and other cities, but you can taste it at ⅓ of the price at Jagalchi Market in Busan and Kkangtong Market in Bupyeong. Lamb tripe is a dish made with &#39;sheep&#39;, the first stomach of a cow, along with other intestines. Among them, &#39;lamb head&#39; is a rare part that only weighs about 1-2kg per cow. Unlike Seoul, it is characterized by being served plainly without seasoning with red pepper powder.