- Aug 21, 2012
- Reaction score
- BROOKLYN, NY
It's definitely not everyone's cup of tea—more of a textural thing. Yes, they do take a lot of work to eat—much like small bony fish, or little sea snails—you'd probably not like chicken's feet, a dim sum house classic. I grew up eating a lot of chickens feet; duck tongue and web; beef tendons; goose intestines; beef tripe and spleen; etc. And also other ingredients valued for textures—and cost/rarity—like bird's nest and shark's fin, which offer little flavor of their own, but require elaborate processes to cook.I had duck tongue at a traditional Chinese place too, uninteresting IMO. Meat is indeed nice enough but not worth the hassle for me.
With my family, tripe, tendons, chicken's feet, and pig's trotters usually generate more excitement than ribeye steaks. The former ingredients, although less expensive, can take considerably more time and kitchen craft to cook than a ribeye—so is often appreciated on the table. It's also very nostalgic food, grandmother's cooking, etc.