Tendon generally takes about four hours of cooking time to soften. The tendon carries bits of flesh and fat as well. Beef tendon possesses its own unique taste. Enhanced with additional seasonings, the tendon has a meaty depth that belies the lack of muscle content. Beef tendon is commonly served at Cantonese restaurants, where the cut is often stewed alongside daikon. Tendon is also a regular addition to bowls of the Vietnamese noodle soup, pho.