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A comment on Munchery CEO Tri Tran's harrowing journey to Silicon Valley. Parent comment

Re:Munchery CEO Tri Tran's harrowing journey to Silicon Valley by sliverstorm on Tuesday January 12, 2016 @01:04PM (#10889084)
My memories of authentic Vietnamese restaurants and home-cooked Vietnamese food involve very significant amounts of tripe, ligament, collagen, tendon, cartilage, and so forth. Those were in fact my close friend's favorite parts of every dish.

I realize that was only one perspective on authentic Vietnamese food, but those things are not popular in the American diet. So I imagine the only form it can take off is as the Vietnamese equivalent of Panda Express.

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Re:Munchery CEO Tri Tran's harrowing journey to Silicon Valley by amyjess on Tuesday January 12, 2016 @01:53PM (#10889486)
> tripe, ligament, collagen, tendon, cartilage

As someone who's never had it before, what does it taste like?

I eat pho fairly often, but I usually just chicken out and get flank and brisket. I keep telling myself that one day I'll try tendon and tripe out of sheer curiosity, but I'm too nervous.

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Re:Munchery CEO Tri Tran's harrowing journey to Silicon Valley by sliverstorm on Tuesday January 12, 2016 @02:05PM (#10889566)
It's been years (except for the cartilage), but I don't remember it tasting particularly weird. I just couldn't handle the textures. Crunchy, chewy, springy, spongey...

The cartilage, in particular, was like chewing carrots crossed with chewing gum, it took forever to break down enough to swallow.

If you relish beef or chicken gristle, you will probably love tendon, tripe, etc.

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