Wikipedia
Horumonyaki is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. The name horumon is derived from the word " hormone", which means "stimulation" in Greek. The name horumon is also similar to the Kansai dialect term hōrumon (放る物), which means "discarded goods". Horumonyaki has a reputation for being a "stamina building" food.
Although horumon may be beef or pork, pork is more commonly used. (Note: Names vary considerably depending on the source animal and also on regional dialect.) Common horumon items include...
gari: esophagus
haatsu: heart
haatsumoto (“heart-base”): pulmonary artery
kobukuro: uterus
oppai (“teat”): mammary
sagari: diaphragm
shibire: pancreas
shiro (“white”): intestine
teppō (“rifle”): rectum