Ariane Jenkins wrote:

> On Wed, 03 Aug 2005 09:54:53 -0400, Jean B. > wrote:
>
>
>>Oh, Ariane, I have to say I had the WORST tendon the last
>>time. It seemed not to have been cooked at all. It was
>>awful! (This is not a restaurant I frequent, thank goodness.)
>
>
> Yeah, when it's not cooked long enough, it's like chewing on
> an old sneaker sole! What a workout for the jaws, though... ;D
>
>
>>Darn! I was gonna post a recipe for this, which had been in
>>my inbox for maybe TWO years, and now I can't find it. (I was
>>cleaning up. :-( )
>
>
> Well, if you find it, please post it! I know where I can buy
> (frozen) beef tendon, but have never tried cooking it myself.
>
> Ariane

Lemme see if I can find it.... I smartly searched my
mailboxes, and there it is:

(posted by Peter Dy in afa)

OK, after a glance at the Chinese recipe, it calls for mixed beef
parts, but
no lungs, as far as I can see.

2500 g. beef meat
2500 g. beef parts (heart, tongue, [not gonna look up the rest
now])
175 g. red chili oil
175 g. crispy peanuts
2500 g. "lu" sauce [spiced stewing sauce]
150 g. soy sauce
100 g. sesame seed powder [or ground sesame seeds? --
zhi1ma2mian4]
35 g. Sichuan peppercorn powder
10 g. MSG
8 pieces of star anise
5 g. Sichuan peppercorns
10 g. cinammon
125 g. sugar
75 g. "white" alchohol

Now I know one place I will go to while my daughter is on
vacation: my favorite Sichuan restaurant. (She was so
disagreeable the last time we went that I am not taking her
again.) I need my Sichuan noodles and fu qi fei pian!!!!

It's possible I can find one more recipe for this....

--
Jean B.