Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal.

When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added.

Originally, motsunabe was a Fukuoka dish, but some restaurants advanced into Tokyo in the 1990s, and it was made a boom by the mass media and became known nationwide.

Later, with BSE reaching Japan and the boom turning into a fad, motsunabe restaurants have not been very popular in Kantō and Tokyo.

In the Kansai area horumonyaki is very popular, which is similar to motsunabe in that it is a local cuisine made from beef or pork offal.