This is domestic beef tendon. It costs 98 yen per 100 g. It's so cheap
Let's parboil it first!
When the water comes to a boil...
Rinse it well under running water (hot water if possible)!
Repeat Steps 3 and 4 until there's no scum left. I did it 2 times this time.
Cut the beef tendon up into bite-sized pieces.
Add all the ○ ingredients and heat up the pot again! When it comes to a boil, turn the heat down to low...
Cover the pot with a lid! (If you are going to use the cooking water as soup stock, if you cover the pot you'll have a white cloudy soup, and if you keep it uncovered you'll have clear soup.)
The meat will be very gelatinous and delicious! It took one and a half hours to get there this time.
When the contents of the pot cool down, the surface will be covered with a layer of fat. You can scoop it out or just put a piece of plastic wrap on the surface! When the soup cools down completely, the fat will be stuck to the plastic!
Please take a look at (Recipe ID: 1776823) "Gum Tang Style Beef Tendon Collagen Soup".
Please also take a look at (Recipe ID: 1820016), "Gum Tang Style Beef Tendon Collagen Gukbap" (Soup and Rice).