Boil beef tendon in water for 10 minutes over low heat, skimming off scum.

Drain and rinse beef tendon under running water, then cut into bite-sized pieces.

Place beef tendon back into a cleaned pot with water, green onion, carrot peel, ginger, and sake. Simmer for 1 hour. Reserve 500cc of broth.

Prepare vegetables: cut onion into wedges, carrot into chunks, potato into large pieces, and tomato into 1cm cubes after peeling.

Add beef tendon, reserved broth, red wine, and tomato to a pot. Simmer for 20 minutes.

Heat butter in a pan, sauté onion, carrot, and potato until coated with butter.

Add demi-glace sauce, Worcestershire sauce, and salt to the pot. Mix well, then add sautéed vegetables. Simmer for 30–40 minutes until vegetables are tender.