Tendon
Connective tissue at joints — particularly the hock/lower leg
Collagen-rich connective tissue extracted from the leg joints, particularly the Achilles tendon area. Extremely gelatinous when slow-cooked; provides body and sticky texture to braises and soups. Prized in Korean, Vietnamese, and South Asian cuisine for its chew and the richness it adds to broth.
Regional Names — 34 countries
| Country | Local Name | Conf. | Traditions |
|---|---|---|---|
| Afghanistan | pay | ● | |
| Armenia | jil | ● | |
| Azerbaijan | vətər | ● | |
| Bolivia | tendon | ◑ | |
| Brazil | tendão bovino | ◑ | |
| China | niújīn | ● | |
| Colombia | tendón | ◑ | |
| Ecuador | tendon | ● | |
| Ethiopia | connective tissues | ◑ | |
| France | tendon de bœuf | ◑ | |
| Georgia | mqesi | ● | |
| Hungary | ín | ◑ | |
| India | maghaz-e-haddi tissues | ◑ | |
| Indonesia | urat sapi | ● | |
| Italy | nervetti | ● | |
| Japan | gyūsuji | ● | |
| Kazakhstan | siñir | ◑ | |
| Kyrgyzstan | taramysh | ● | |
| Mexico | tendón de res | ◑ | |
| Mongolia | shörmös | ● | |
| Nigeria | ponmo tissues | ◑ | |
| Pakistan | paya tissues | ● | |
| Peru | tendón de res | ◑ | |
| Philippines | litid ng baka | ● | |
| Russia | sukhozhiliya | ● | |
| South Africa | tendon | ◑ | |
| South Korea | seuji | ● | |
| Spain | tendón de vacuno | ◑ | |
| Tajikistan | pay | ● | |
| Thailand | en wua | ● | |
| Turkey | kiriş | ◑ | |
| Ukraine | sukhozhyllya | ● | |
| Uzbekistan | pay | ● | |
| Vietnam | gân bò | ● |
Regional names reflect documented butcher and market terminology. Confidence indicators reflect research quality, not cultural importance.
See also
Tendon in the main cut translator →
Tradition: Northeast India Whole-Animal Beef Tradition →
Tradition: Padang Beef Offal →
Tradition: Niúzá — Cantonese Mixed Beef Offal →