Soup Number 5 is a long-simmered Filipino beef offal soup with lemongrass, sibot herbs, ginger, chilies, and a peppery broth.
4 hours 50 minutes · Serves 8
Ingredients for Soup Number 5
800 g bull testes and testicles, cleaned and parboiled
200 g beef tendons
8 stalks lemongrass
2 stalks spring onions, chopped, white and green parts separated
1 packet sibot herb mix
4 bird's eye chilies, roughly chopped
2 thumb-sized pieces ginger, thinly sliced
2 white onions, chopped
1 whole head garlic, minced
4 cups beef stock
4 cups water
2 cups beef broth
Freshly ground black pepper, to taste
Fish sauce, to taste
Oil, for sauteing
How to cook Soup Number 5
1.In a large pot, combine the parboiled bull testes and testicles, beef tendons, water, beef stock, lemongrass, and sibot herb mix.
2.Bring to a boil, then lower the heat, cover, and simmer for about 3 1/2 hours, until the offal and tendons are very tender.
3.Remove the testes, testicles, and tendons from the pot; discard the lemongrass and sibot herbs, and reserve the cooking liquid.
4.Slice the testes, testicles, and tendons into bite-sized pieces.
5.In a second pot, heat oil over medium heat and saute the garlic, onions, white parts of the spring onions, and ginger until aromatic and the onions are soft.
6.Add the sliced testes, testicles, tendons, and chilies, then saute for 2 minutes.
7.Pour in the reserved liquid and the beef broth, bring to a boil, then lower to a simmer for 30 minutes.
8.Raise the heat to high briefly to reduce the broth slightly, then season with fish sauce and plenty of freshly ground black pepper.
9.Ladle into bowls and top with the green parts of the spring onions.
