Plural of gristle; the firm but flexible tissue found in meat, made of cartilage and connective tissue.
From Old English 'gristel,' related to 'grate' or 'grit,' from the gritty texture of cartilage when chewed.
Gristle might seem like an undesirable part of meat, but it's actually collagen-rich and becomes gelatinous when cooked slowly—a key reason bone broth is nutritious.
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