Most oriental supermarkets carry beef tendon. Can anyone give me any information about how it's cooked, and how it's served? I assume it must be served in some kind of sauce. What sauce? And how long should it be cooked?
I don't think I've ever seen it on the menu in a Chinese restaurant--not on the English menu, anyway. In the back of my mind I vaguely recall that it's a big part of Vietnamese cookery. Can anyone verify this?
I checked Craig Claiborne's cookbook, and also another standard Chinese cookbook I have by Irene Kuo, and neither book mentions beef tendon.