If there’s one dish that instantly transports me back to my childhood, it’s Sop Buntut — a rich, savory oxtail soup that’s as comforting as it is flavorful. Whether it was a rainy afternoon or a lazy Sunday dinner, this soup was always the centerpiece at family gatherings. And while it might look like a humble clear broth, don’t let appearances fool you — every spoonful is packed with depth and nostalgia.
Sop Buntut is one of those traditional Indonesian dishes that blends simplicity with soul. It’s not fussy or overloaded with ingredients, but what it does have is time, care, and layers of flavor that come from slow cooking the oxtail until it’s fall-off-the-bone tender.
Let’s dive into what makes this dish special — and how you can make it at home.
What is Sop Buntut?
Sop Buntut literally means “oxtail soup” in Indonesian. It’s a clear, subtly cloudy broth that highlights the rich, gelatinous flavor of the oxtail. What I love about this dish is how it manages to feel both light and hearty at the same time.
The broth gets its full-bodied flavor from a combination of aromatics like garlic, onion, ginger, and spices such as nutmeg and cloves. The result? A delicate yet deeply savory soup that warms you from the inside out.
If you want to go one step further, some versions — called Sop Buntut Goreng — even deep-fry the cooked oxtail pieces before adding them back to the soup for an added crisp texture. Totally optional, but seriously indulgent.
How to Eat Sop Buntut
Like most Indonesian main dishes, Sop Buntut is best enjoyed with a hot bowl of plain white rice. The rice soaks up all that flavorful broth, and the combination of tender meat with the grains is just perfect.
To take things up a notch, serve it with:
- A squeeze of fresh lime
- A spoonful of sambal or chilli sauce (if you like heat)
- A sprinkling of chopped parsley or celery leaves
- Crispy fried shallots for extra texture and aroma
Trust me, one bowl will never be enough.
What You’ll Need
Good news — you only need about 10 core ingredients (plus water, of course) to make a truly satisfying Sop Buntut. Here’s the lineup:
- Oxtail – The star of the show. Rich, tender, and full of collagen.
- Onion & Garlic – For a sweet, savory base.
- Ginger – Adds warmth and helps cut through the richness.
- Nutmeg – Just a pinch makes a big difference in aroma.
- Ground White Pepper – Milder than black, but adds depth.
- Cloves – One or two whole cloves are all you need.
- Spring Onions & Tomatoes – Lighten up the broth and add freshness.
- Salt & Water – To season and simmer.
Optional but recommended: Top your finished soup with fried shallots for a delicious nutty crunch.
Top Tips for the Best Sop Buntut
Here are a few tips I’ve learned over time that really elevate the soup:
- Clean your oxtail well: Trim excess fat and rinse until the water runs clear. This helps the broth stay clean and balanced.
- Boil once, then rinse: Do a quick initial boil to remove impurities, then discard that water and start fresh.
- Simmer low and slow: The magic happens during long, gentle cooking. The longer it simmers, the more tender and flavorful your oxtail will be.
- Don’t rush the spices: Let the spices simmer in the broth before adding the meat — it helps infuse the liquid with those warming flavors.
A cloudy soup might sound like a flaw, but in this case, it’s a good sign — it means the gelatin from the bones has released, giving the broth body and richness.
Storage Tips
Sop Buntut is one of those dishes that tastes even better the next day. Here’s how to store it safely:
- Fridge: Once cooled, store in a sealed container for up to 4–5 days.
- Freezer: It freezes beautifully! Keep it in freezer-safe containers for up to 6–8 weeks.
- Reheating: Thaw in the fridge overnight, then reheat until piping hot. Do not refreeze once thawed, and consume within 3 days.
Sop Buntut (Indonesian Oxtail Soup)
Sop Buntut is a clear Indonesian oxtail soup known for its rich flavor and tenderness. It uses simple ingredients and centers around the savory taste of oxtail.
Ingredients
- 52.9 ounces oxtail, cut into 2-inch chunks
- 2 medium brown/yellow onions, peeled and chopped
- 5 cloves garlic, finely sliced
- ¼ nutmeg seed
- 1 teaspoon ground white pepper (see note)
- 2 teaspoons salt
- ½ inch ginger, peeled
- 5 cloves
- 2 tomatoes, cut into chunks
- 2 stalks scallions/green onions/spring onions, finely sliced
- Fried shallots
- 14 cups water
Instructions
- Boil 6 cups (1.5 liters) of water. Add the oxtail chunks and cook until it returns to a boil and impurities from the meat rise to the surface. Turn off the heat, drain the oxtail, and rinse it. Set aside.
- Boil about 8 cups (2 liters) of water or use hot water from a kettle. Once boiling, add onion, garlic, nutmeg, ground white pepper, ginger, cloves, and salt. Let it cook for about 5 minutes.
- Add the oxtail. Cook on moderate-high heat until boiling again. Reduce to low heat and simmer until the oxtail is tender and the soup becomes cloudy. This typically takes 45–60 minutes, but longer simmering enhances the flavor. Check the taste.
- Add tomatoes and spring onions. Turn off the heat, cover the pan, and let sit for 2–3 minutes before serving.
- Garnish with fried shallots before serving.
Notes
- Ground white pepper is preferred for its sharper flavor and aroma, so only a small amount is needed. If unavailable, ground black pepper can be used—just adjust to taste.
- Optionally, after cooking, the oxtail can be deep-fried. This variation is called Sop Buntut Goreng (fried oxtail soup). Serve the fried oxtail with rice and a side of the broth.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 643Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 230mgSodium: 877mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 69g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I make this in a pressure cooker?
Yes! You can reduce the cooking time drastically. Pressure cook the oxtail for about 35–40 minutes after browning and boiling.
What can I serve with Sop Buntut besides rice?
Rice is traditional, but you can pair it with crusty bread or noodles if you want to mix things up.
Is there a vegetarian version of this soup?
Not really — the flavor comes from the bones and meat. But you can mimic some of the aromatics with mushrooms and root veggies if you’re experimenting.
Can I add vegetables?
Absolutely. Carrots, potatoes, or daikon are great if you want to bulk it up.
Sop Buntut is one of those dishes that proves the power of simplicity and patience. With just a handful of ingredients and some slow simmering, you end up with something incredibly warming, rich, and satisfying. It’s perfect for cozy nights, family dinners, or anyone who needs a comforting meal in a bowl.
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