Indonesian · soup

Sop Buntut (Oxtail Soup)

Sop Buntut (Oxtail Soup) reads richness 6.6, umami 6.5 and allium 4.8 on Palate's 0–10 flavor X-ray — a Indonesian soup, about 3 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 4.2 / 10
• Sour & Bright — 3.0 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Richness 6.6 · Umami 6.5 · Allium 4.8 · Sweetness 3.5 · Warm Spice 3.5 · Sourness 2.7 · Salinity 2.6 · Fruity 2.5 · Floral 2.5 · Earthy 2.3 · Herbaceous 1.2 · Citrus 1.0 · Bitterness 0.8 · Heat 0.8 · Nutty 0.6

What's in it (14)

• 3 lbs oxtail, cut into segments
• 5 shallots
• 4 cloves garlic
• 2-inch piece ginger
• 1/4 tsp nutmeg
• 3 cloves
• 1 cinnamon stick
• 2 carrots, chunked
• 2 potatoes, chunked
• 2 stalks celery, sliced
• 1 tomato, quartered
• 2 tbsp fried shallots
• salt to taste
• 1/2 tsp pepper

Time & effort: about 3 hr 20 min (20 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 177.6 kcal, 16.2 g protein, 9.9 g fat, 5.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

1. Simmer oxtail in water with aromatic spices until the meat is very tender and falling off the bone.
2. Add potato and carrot chunks in the last 30 minutes.
3. Serve garnished with fried shallots and celery.

Dishes with a similar flavor shape

• Kig ha Farz — French · Brittany
• Loobia Polo — Persian
• Pork Katsu Curry — Japanese
• Tamales Cubanos — Cuban
• Mesaka'a (Egyptian Eggplant Casserole) — Egyptian

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.