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The Beef Tendons were provided by S.E.A. Market Corp., an Asian specialty provider of fine quality foods.
The first thing I saw was several trays of beef tendon that had been set out to cool after simmering all day in stock. Gelatinous, rich, unctuous, slightly chewy tendons. One of my favorite of the 'other meats' that you don't run across that often, unless you are like me and order various preparations in regional Chinese or Vietnamese restaurants.
As soon as the tendons came down to room temperature they were placed in the fridge to chill, so they could be sliced into paper thin, translucent sheets the following day.
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4-23-2008 @1:11AM YnnaMirzi said... I'm from the Philippines (home of extremely interesting food....Balut anyone?) and in my country eating almost every part of an animal has been practiced long before my great great great grandparents were even born. People not used to eating these animal parts will be surprised to know that they can be really good, provided that it was prepared properly. One of my favorites would have to be "Papaitan" its a soupy mixture of chopped pork intestines, liver, coagulated pork blood, ground peppercorns, a little vinegar, ginger, chopped onions, fish sauce and a bit of pig bile. Yeah..I know it all sounds like something out of a witch's cauldron but I really enjoy eating it on rainy days.
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