Comments on: Steamed litid ng baka (beef ligaments)

By: ruth

ruth — Tue, 23 Jun 2009 18:38:36 +0000

I cannot call beef litid/tendons inexpensive anymore. Maybe 25 years ago, oxtail and tendons were practically giveaways at the supermarkeets- i remember 79 cents/lb. Now the white litids are about $2.99/lb and the oxtails $3.99/lb. Seems to be very popular meat cuts for both the Hispanics and Asian population. I use litid (pressure cooked) for callos, kare kare, and sometimes bulalo or nilaga. Yes it could be real time consuming preparing these delicacies but the end product is so worth it. When my kids were small, everytime they see the pressure cooker on the stove, they will always know we are having good “sabaw”for supper.

By: Connie

Connie — Sat, 05 Jan 2008 14:10:28 +0000

Jane, I think it’s better is you consult a doctor. Personally, I don’t think any food is bad so long as it is taken in moderation. However, people with medical histories may have different requirements.

By: jane

jane — Fri, 04 Jan 2008 11:10:03 +0000

I was thinking of cooking a beef ligaments because I’ve tried a sizzling ligaments before at the Congo Grill and it taste good, but my mom-in-law told me that its bad for the health of my husband may lahi daw kasi silang high blood…is it bad for the body???