It&#x27;s been years (except for the cartilage), but I don&#x27;t remember it tasting particularly weird. I just couldn&#x27;t handle the textures. Crunchy, chewy, springy, spongey...<p>The cartilage, in particular, was like chewing carrots crossed with chewing gum, it took forever to break down enough to swallow.<p>If you relish beef or chicken gristle, you will probably love tendon, tripe, etc.