You can pressure cook tendons for an hour and a half, then dehydrate them. After that just put them into a hot pot of oil and they immediately puff up into tasty chips. generic pic off google to show you what they look like. Attachment 70750
Learn something new everyday
18-06-2017, 09:38 PM
Maca49
:O_O:That there's a bunch of sickos on here?
18-06-2017, 09:50 PM
Angus_A
Common pairing with beef tartare.
Forgot to mention after pressure cooking let them cool and slice them paper thin on a slicer.