I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I've fished out the non-muscle bits. They were white (or pale) and stretchy, and now that they're stewed they're more grey and gloppy.
So, what are they? I assume they're not fat (they would have melted) so they must be... tendons? Ligaments?
Are they edible? Palatable? Useful in some other cooking project?
Edit: Adding an "after" photo.