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soup number 5

My Exotic Soup Number 5 Recipe

My Soup Number 5: traditional Filipino medicinal soup with bull's organs and Chinese herbs for those brave enough to try.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4
Course: Soup
Cuisine: Chinese, Filipino
Ingredients Method Notes

Ingredients
  

  • 800 g bull's testicles and penis cleaned and parboiled
  • 200 g beef tendons
  • Water for boiling
  • Beef stock
  • Sibut herb mix (Chinese medicinal herbs)
  • 8 stalks lemongrass
  • 2 stalks spring onions chopped (white and green parts separated)
  • Oil for sautéing
  • Garlic minced
  • Onions chopped
  • Ginger minced
  • Chilies
  • Fish sauce (patis)
  • Freshly ground black pepper

Method
 

  1. I start by combining my parboiled bull's organs, beef tendons, water, beef stock, lemongrass, and sibut herb mix in a pot. I bring everything to a boil, then simmer on low heat, covered for 3½ hours or until everything is tender.
  2. Once tender, I remove the organs and tendons from the pot and set them aside. I discard the lemongrass and sibut herbs, but I keep all that flavorful liquid as my soup base.
  3. I slice the cooked organs and tendons into bite-sized pieces.
  4. In another pot, I heat oil and saute my garlic, onions, white sections of spring onions, and ginger.
  5. I add my sliced organs, tendons, and chilies to the pot and saute everything for about 2 minutes.
  6. I pour in my reserved cooking liquid and bring it to a boil, then let it simmer for 30 minutes.
  7. I increase the heat slightly to reduce the liquid. The collagen from the tendons helps keep the soup thick.
  8. I season my soup with fish sauce and lots of freshly ground black pepper.
  9. I serve the soup hot in bowls, topped with the green parts of the spring onions for color.
  10. Enjoy your soup number 5!

Notes

  • Finding ingredients is the biggest challenge. I recommend calling specialty butchers or Filipino/Chinese markets ahead of time.
  • The parboiling step is crucial for removing strong flavors and making sure the organs are properly cleaned.
  • Don't rush the long simmering process. The tendons need time to break down and release their collagen.
  • The sauteing step with aromatics helps mask the medicinal taste of the herbs and makes it easier to eat.
  • Freshly ground black pepper is important. It helps balance the flavors.
  • Soup number 5 is traditionally served as pulutan or as a hangover cure.
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