Tendon as food

Beef tendon is a culinary ingredient derived from the tendons of certain animals, particularly beef. It is commonly used in various Asian cuisines, including Chinese, Japanese, Korean, Indonesian, Thai, and Vietnamese culinary traditions. Tendon is tough and fibrous but becomes soft and tender after an extended period of cooking.

Characteristics

Beef tendon is initially tough and fibrous but transforms into a soft, gelatinous texture after prolonged cooking. It is rich in collagen, which contributes to its unique mouthfeel, often compared to high-fat cuts of beef despite its low-fat content.

Cooking methods

There are various methods of preparing beef tendon, such as boiling, stewing, or deep-frying: Boiling: Beef tendon can be boiled for an extended period, sometimes as long as eight hours, to achieve a soft, tender texture. Stewing: Tendon is often used as an ingredient in slow-cooked stews, where it absorbs flavors from other ingredients while tenderizing. Deep-frying: Deep-frying beef tendon results in a crispy, airy texture, which has been compared to chicharrón (fried pork belly).

Dishes

Beef tendon is used in a variety of Asian dishes, including:

• Chinese cuisine: In Chinese cuisine, beef tendon is often used in braised dishes or stews, such as lu niu jin (braised beef tendon) and niu jin huo guo (beef tendon hot pot).
• Japanese cuisine: In Japanese cuisine, beef tendon is commonly used in nikujaga (meat and potatoes stew) and suji nikomi (braised beef tendon).
• Korean cuisine: Korean cuisine features beef tendon in dishes like eomuk tang (fish cake and beef tendon soup) and gobchang jeongol (beef intestine and tendon hot pot).
• Indonesian cuisine: In Indonesian cuisine, beef tendon is used in dishes like sop kikil (beef tendon soup) and gulai tunjang (beef tendon curry).
• Thai cuisine: Thai cuisine incorporates beef tendon in dishes such as kaeng phet nuea dtun (red curry with braised beef tendon) and tom yum nuea dtun (spicy beef tendon soup).
• Vietnamese cuisine: In Vietnamese cuisine, beef tendon is a popular addition to the traditional noodle soup phở and is also served in bò kho (braised beef stew).

Nutritional value

Beef tendon is low in fat but high in collagen, which is believed to provide potential health benefits, such as promoting healthy skin, joints, and connective tissues.

See also

• Offal
• Asian cuisine

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