Why is it that so many times you bite into chicken salad and are confronted with gristle or tendon or whatever that nasty connective tissue is called? How much more time would it take a chicken salad maker to remove that crap? I just don’t get it. I’m so glad my boxed lunch included a brownie because the chicken salad went right back into the box. Blech.
Find it, please
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One of my favorite work lunches is Pho: vietnamese noodle soup. http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1997/11/05/FD48543.DTL
It is typically beef based soup, with rice noodles, mung bean sprouts, loads of basil, jalapeno pepper slices, lime wedges and then some pieces of meat.
Tripe is common, along with flank steak, but most of the time this includes something called “soft tendon”. It’s like all the gristle, tendon and connective tissue stewed in beef broth and then sliced thinly. I like it, but I always chew the cartilage nubs off of my chicken wings.