‘Máo dù’ literally means ‘hairy stomach’—‘máo’ (毛) means ‘hair’ or ‘fur’, and ‘dù’ (肚) means ‘stomach’ or ‘abdomen’. It refers specifically to the cleaned, thinly sliced inner lining of a cow’s first stomach (the rumen), which retains a distinctive velvety, napped texture that gives it the ‘hairy’ appearance. This ingredient is prized in Chinese cuisine—especially Sichuan hotpot—for its chewy yet tender bite and ability to absorb rich broths.

Máo dù is almost exclusively used as a fresh or frozen food ingredient, not in everyday conversation outside culinary contexts. It appears on hotpot menus, in street-food stalls, and in regional dishes like Chongqing-style tripe soup. Unlike generic terms for tripe (e.g., bǎi yè), máo dù emphasizes both the source (bovine rumen) and the signature textured surface, making it a precise gastronomic term rather than a general anatomical one.