Other chewy, beefy cuts can complement your tendons, including tripe and beef balls, favorites of chef Tu David Phu, who shared his love for the dish and its "painfully beautiful story" on Instagram.

Classic kare-kare often uses a combination of beef cuts, like oxtail and tripe, but in this version, we simmer beef tendon and beef cheeks in a homemade beef bone broth until they are fork-tender ...