Sop BuN­tut

Exquisite Taste - - Exquisite Cocktails -

Ox­tail soup, or sop bun­tut, has leg­endary sta­tus in In­done­sia mainly due to its resur­gence in the 1970s at the Bo­gor Café in Ho­tel Borobudur in Cen­tral Jakarta. Look­ing to in­tro­duce new In­done­sian dishes it be­gan to re­fine the recipe and make it more rep­re­sen­ta­tive of lo­cal cui­sine. It was an in­stant and mas­sive suc­cess and to­day re­mains the most pop­u­lar choice for sop bun­tut con­nois­seurs over 40 years later. To­day adap­ta­tions, in­clud­ing the fairly re­cent sop bun­tut goreng, fried ox­tail soup, can be found in spe­cial­ist out­lets, in­ter­na­tional ho­tels and even in fran­chise restau­rants in malls through­out the coun­try. Sop bun­tut is made us­ing beef tails and is prob­a­bly a de­vel­op­ment of the 17th cen­tury ox­tail soup pop­u­lar in Lon­don cre­ated by Flem­ish Huguenot im­mi­grants and brought to In­done­sia by the Dutch. Made us­ing slices of heav­ily sea­soned boiled, fried or bar­be­cued ox­tail, served in a rich clear beef broth, it also con­tains pota­toes, car­rots, toma­toes, leek and cel­ery, and is topped with fried shal­lots be­fore be­ing en­joyed with rice, krupuk, sam­bal, sweet soy sauce and lime juice.

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