 In Korean cuisine, food similar to "gopchang" prepared with beef blanket tripe is called "yang-gopchang" (; "rumen "gopchang""), while the one prepared with beef reed tripe is called "makchang" (; "last tripe"), and the one with beef big intestines is called "daechang" (; "big innards").Internationally, gopchang could be compared to chitterlings (pork's small intestines) or Latin American "chunchullo" (beef, pork, or lamb's small intestines).The Spanish/Portuguese term "tripas" or the English tripe also occasionally referred to as small beef's intestines, attesting to the practice of consuming animal intestines as a truly worldwide phenomenon.