Sup Tulang — Print Recipe — The Culinary Codex

A hearty, deeply flavored soup of beef bones simmered with a complex blend of spices, tomatoes, and aromatics until the marrow melts into the rich broth.

Ingredients

1kg beef marrow bones
2L water
3 tomatoes, quartered
2 potatoes, cubed
2 carrots, sliced
1 onion, quartered
4 cloves garlic
2 cinnamon sticks
4 star anise
6 cloves
5 cardamom pods
1 tbsp ground coriander
1 tsp ground cumin
2 stalks celery with leaves
Salt and pepper
Fried shallots
Lime wedges

Instructions

1 Blanch beef bones in boiling water for 5 minutes, then drain and rinse to remove impurities.
2 In a clean pot, bring 2L of water to a boil. Add bones, cinnamon, star anise, cloves, and cardamom.
3 Simmer for 1.5 hours, skimming any foam that rises to the surface.
4 Add onion, garlic, ground coriander, and cumin. Continue simmering for 30 minutes.
5 Add potatoes, carrots, tomatoes, and celery. Cook 20 more minutes until vegetables are tender.
6 Season with salt and pepper. Serve garnished with fried shallots, celery leaves, and lime wedges.

Did You Know?

Bruneians believe that the best part of sup tulang is sucking the rich, gelatinous marrow straight from the bones — special marrow spoons are provided for the purpose.