A method of manufacturing a gelatin shape collagen food, which contains a tendon structure therein, is provided. The method is comprised of: 1) boil tendons from a cow in water for 90 minutes, 2) quench the tendon with cold water at 15.degree. C., 3) rip off meats from the tendons, 4) slice the tendons in a shape with a 5 mm thickness, 1 cm width and 10 cm length. At the same time 5) boil cow's pettitoe in water for one hour, 6) rip off skin of the cow pettitoe and remove fats by hand, 7) boil the cow's pettitoe again in water for 30 minutes to remove residual fat, 8) mix the sliced tendons and ripped off pettitoe in water in 1:1:4 volume ratios, add caramel drop, gelatin powders and apple cider, 9) boil down the mixtures prepared in the eighth step slowly for 1.5 hours, 10) put the mixture in a mold and quench as soon as possible, 11) dry out the gelatin structure by blowing air at room temperature for four hours, and 12) cut the gelatin structure into desired size.