 The tube-shaped offal is chewy with rich elastic fibers.In Korean cuisine, it is stewed in a hot pot ("gopchang-jeongol," 곱창전골), grilled over a barbecue ("gopchang-gui"), boiled in soup with other intestines ("naejang-tang"), or made into a sausage ("sundae").In the past, "gopchang" was a popular, nutritious, and cheap dish for the general public.