Tendon Soup
This recipe is again courtesy of Dr Connie DiNatalie and the Chi Institute Food Therapy course.
2 to 4 pounds of cut up hooves and tendons with bones on from beef, goat or lamb( no pork)
1/4 cup rice wine vinegar
Root vegetables up to 3 cups cut in large chunks ( sweet potato , turnip, carrots, parsnips)
Large splash of soy sauce
1/4 tsp of Chinese 5 spice
Cover the hooves and roots with water and bring to a boil. Reduce heat to a simmer and add seasonings. Simmer on low for 2 to 4 hours. You may use a crockpot or pressure cooker. After done cooking strain out veggies and put in a container. Any meat or tendon may be added back to broth. This will gel in the fridge and can be portioned and frozen and used to top dress food or as a small meal. This is very rich. 1/4 cup daily can be used for a 40 to 50 pound dog.
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