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Soup number 5 recipe (lanciao) Bull testicles

What makes Soup No.5 notorious to the general Filipino eating public is that the main ingredient isn’t exactly innards, as your Soup No.5 is actually made up of bull’s testicles and penis.
Course Soup
Cuisine Filipino
Keyword Soup
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5 people
Calories 110kcal
Author Joost Nusselder
Cost $6

Ingredients

  • 1 kilo soup no. 5 set
  • 2 slices oxtail skin on
  • 1 packet sibot mix herb
  • 1 whole garlic
  • ½ head garlic chopped
  • 1 thumb-sized ginger cut into slivers
  • 1 thumb-sized ginger cut into thin strips
  • 2 large onion quartered
  • 1 medium onion chopped
  • 1 tbsp peppercorns
  • 1 small bundle spring onion chopped
  • ¼ cup fish sauce
  • salt and pepper to taste

Instructions

  • Clean and wash the bull organ and oxtail, place in a large pot.
  • Pour enough water to cover meat bring to a boil and let boil for 5 to 10 minutes.
  • Remove from heat and discard water, wash off all scum from the meat and return to the pot. Pour fresh water to cover meat at about 2 inches.
  • Add in the whole garlic, sliced ginger, quartered onion peppercorns and sibot mix herb.
  • Bring to a boil and simmer for 4 to 6 hours at low to moderate heat.
  • Add more water as necessary.
  • When done remove pot from heat separate the broth from the meat. Using a sieve strain off all solid residue from the broth.
  • Discard residue and keep aside broth.
  • Slice the bull organ and oxtail into thin slices.
  • Discard oxtail bones.
  • In saucepan sauté chopped garlic, ginger, and onion.
  • Add in the sliced meats and continue to stir-fry for 2 to 3 minutes.
  • Add in the fish sauce and stir cook for another 1 to 2 minutes.
  • Add in the reserved broth, bring to a boil and simmer for 10 to 15 minutes.
  • Season with salt and pepper to taste.
  • Add in the chopped spring onion and cook for another minute.
  • Serve

Nutrition

Calories: 110kcal