Why do many yakiniku restaurants boast of their tripe?

Horumon (ホルモン) being the sign that proudly displays the posibility of grilling lungs.

“Yakiniku cuisine was invented by Zainichi Koreans shortly after the war, initially as a way of making the internal organs of cows more appetizing at a time when widespread poverty meant that most people could not afford more expensive kinds of meat” 

A great answer to a question I keep on asking and no one has been able to enlighten me about, until I read this in Lives of Young Koreans in Japan (pg 289), in a definition of yakiniku rather than as a specific answer to a question quote possibly only I have ever asked…

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