Do you mean like the tendon in pho or actual bits of crunchy cartiledge? I looooove tendon. Either way I will give it a shot, thanks for the tip.I had a fellow itamae from Hong Kong that would cook it in some strange mirin-soy-ginger concotion for a really long time. It came out like the cartilage stuff that you get in good bowls of pho. Pretty tasty. Just took hours to soften it up.