4
| Menus |

Beef Tendon with Green Onions by Tam Vo

^
Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

One of my favorite dishes at one of my favorite Chinese restaurants is the beef tendon with green onions at Fu Fu Cafe (9889 Bellaire, Suite 105). In all honesty, Fu Fu's take on the stewed sinew is a complete mystery to me. The tendons are sautéed in a sweetly salty sauce with caramelized white onions and stalks of green onion. The pungency of the onions evens out the rich texture and subtle flavors of the tendons. My suspicion is that the sauce involves hoisin sauce and quite a bit of mama's love.

So what exactly is beef tendon? Well, when prepared correctly, beef tendon is the Jell-O of the meat group, and who doesn't love Jell-O?

You can find tendons in specialty meat markets near the oxtails. But be warned that the tendon does not look like the typical beef product. It more resembles irregular white PVC pipes. Try cutting into raw beef tendon and you'll find the analogy to PVC pipes holds true. However, stewing the tendons for 3 hours will render them translucent and tender. Only then will the tendons become pliable and resemble Jell-O. And like Jell-O, the tendons can be flavored any way you want. This is because the stewed sinew easily absorbs the liquid in which it is cooked.

I know the thought of a warm, mushy, translucent, gelatinous meat product does not appeal to some...well, most people. However, getting over the description will allow you to enjoy a most delectable and healthy beef product. According to LiveStrong.com, a 100-gram (3.5 ounce) serving of beef tendon is only 150 calories, with a laughable 0.5 grams of unsaturated fat and a whopping 36.7 grams of protein. Not only is it a lean source of protein, its texture makes your mouth think you're indulging in a fat-laden splurge. But your brain knows better and your heart will thank you later.

So to you adventurous few, take the culinary skydive into this dish and know you're enjoying one of the healthier meat options.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.