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.