Tendon as food
This article is about a part of an animal used as food.
For the Japanese dish, see
Donburi#Tendon.
Gyū-suji nikomi (牛筋煮込み), a Japanese dish made from stewed beef tendon
Tendon (particularly beef tendon) is used as a food in some Asian cuisines. Tendon is tough and fibrous prior to cooking, but becomes soft after a long period of cooking.[1] In some cases it may be boiled, for as long as eight hours, while in other dishes it is prepared by deep frying.[1][2] It contain large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content.[1] One author described the taste of deep-fried tendon as being similar to chicharrón (fried pork belly).[3] One popular dish is suànbào niújīn (蒜爆牛筋), where the tendon is marinated in garlic; it is often served at dim sum restaurants.[4] In Japanese cuisine, beef tendon (gyū-suji) is a common ingredient in oden.[5] In Vietnamese cuisine, it is often used in pho.[1]
References