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Soup number 5 recipe (lanciao) bull testicles

What makes soup no. 5 notorious to the general Filipino public is that the main ingredient isn’t exactly innards, as it's actually made up of a 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


  • 1 kg 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 onions quartered
  • 1 medium onions chopped
  • 1 tbsp peppercorns
  • 1 small bundle spring onion chopped
  • ¼ cup fish sauce
  • Salt and pepper to taste


  • Clean and wash the bull organ and oxtail, then place in a large pot.
  • Pour enough water to cover the meat. Bring to a boil and let it 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 a low to moderate heat.
  • Add more water as necessary.
  • When done, remove pot from the heat and separate the broth from the meat. Using a sieve, strain off all solid residue from the broth.
  • Discard residue and put aside the broth.
  • Slice the bull organ and oxtail into thin slices. Discard the oxtail bones.
  • In a saucepan, sauté the 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-fry 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


Calories: 110kcal