26 April, 2019
Indonesian Oxtail Soup – Indonesia
The soup of the tail is made with veal tails. The use of the word “Ox ” In this context is a legacy of naming; No specialized stock of cutting animals is used and tails may come from cattle other than oxen. It is believed by some that the ox-tail soup was invented in Spitalfields, London, in the 17TH century by the French immigrants Huguenots and flamingos, from the tails of the animals. There are different versions of ox-tail Soup: Korean, Chinese, a fried/roasted ox tail combined with the variation of the soup that is a popular dish in Indonesia, where it is called as SOP Buntut. An ethnic dish from South America that traces its lineage back to the era of pre-revolutionary warfare, and a thick, rich, soup-like popular salsa in the UK since the 18th century. Creole oxtail soup is made from a tomato base with tails, potatoes, green beans, corn, Mirepoix, garlic, and herbs and spices.
In Indonesian cuisine, ox-tail soup (Indonesian: SOP Buntut) is a popular dish. It is made of fried or grilled tail slices, served with vegetable soup with rich but clear veal broth. Contains frogs, cocoa beans, baked potatoes, carrots, tomatoes, leeks, celery and fried shallots. Indonesia Buntut SOP is seasoned with shallots, garlic and native spices such as black pepper, nutmeg and clove. A relatively new variant is called SOP Buntut goreng (fried tail soup), where the ox tail is seasoned, fried and served dry, the soup is served in a separate bowl. The dish is commonly eaten with rice and accompanied with sambal, sweet soy sauce and lemon juice. Some restaurants specialize in the tail soup, among a famous café Bogor at the Hotel Borobudur in the center of Jakarta.