The first time my mother served this soup; my brother and I were freshly in our teen years. His blue and sparkling eyes looked at me full of disgust, they were saying this is definitely the worst soup in the world. I agreed, slimy, gelatinous texture, strong flavor.
Few minutes later after a short but spicy argument with our mother we were obediently eating f**** soup trying not to think about the new entry on our You must eat that and I do not want to argue Menu. This soup was here to stay.
After a full year of cooking only macrobiotic, low fat, almost no meat, fresh and raw my mother decided that going to extreme is not good for her and that her blood type 0 deserve meat diet. At the time we were visiting and consulting several alternative experts regarding her MS diagnose and one of them convinced her that the veal tendons contain something (I completely forgot what) very good for brain synapse recovery.
25 years later I adore deep, slimy and meaty flavor this soup has. Despite the promise my teenage brain made not to ever eat this soup when I grow up I cook it regularly.
Never say never.
These bones are not easy to find; I have to pre order them from my butcher. Antonio cooks them privately at home and like to eat them but he’s not keeping them in the shop because nobody buys them.
Combine all ingredients in a large pot; simmer on low heat for at least 2 hours (1 hour in a pressure cooker). Strain the soup. Remove the tendon from the bones and cut in bite size pieces. Cook in some soup pasta, mix in tendon parts and sprinkle with fresh parsley. You can feel how your gray brain cells are growing:-)