What are the ingredients of soup number 5? Unveiling the Exotic Recipe
Soup Number 5 is a traditional Filipino soup that is as famous for its reputation as it is for its unique ingredients. At its core, the dish features the reproductive organs of a bull or ox, most notably the penis and testes, which are simmered for hours to create a rich and tender delicacy. The broth is flavored with a combination of aromatic herbs, spices, and local seasonings that complement the unique base ingredients, resulting in a savory and robust flavor profile. This culinary creation is not for the faint-hearted and holds a special, albeit controversial, place in Filipino food culture.
The Main and Most Unusual Ingredients
As the most striking component of the soup, the bull's genitalia requires extensive preparation to become palatable. Many recipes specifically mention ox bat and balls or ox testicles and phallus. The preparation often involves a multi-step boiling and cleaning process to ensure the meat is tender and odorless before the main cooking begins. The high-collagen content of the tendons also contributes to a thicker broth.
- Bull's genitalia (penis and testes): The primary and definitive ingredients. These are cleaned and tenderized through prolonged simmering.
- Beef Tendons and/or Oxtail: Used in some variations to add more meaty flavor and a silky, thick texture to the broth.
Key Aromatics and Spices
The aromatic profile is what makes the soup so flavorful. These ingredients help balance the robust taste of the main meat and build a complex, savory base.
- Garlic, Onion, and Ginger: These three ingredients form the holy trinity of Filipino sautéing and are used to build the foundational flavor.
- Sibot Herb Mix: A Chinese herbal blend that is believed to have medicinal properties and is a common addition to the stock.
- Lemongrass: A fragrant herb that adds a fresh, citrusy aroma and helps to cut through the richness of the meat.
- Peppercorns: Used to add a peppery heat to the broth during simmering.
- Fish Sauce (Patis): A crucial Filipino condiment used for seasoning and adding a deep, umami-rich flavor.
- Chilies: Optional but often used to add a spicy kick.
Preparation and Broth Thickening
After the long simmering process to tenderize the meat, the broth is strained and refined. Additional ingredients are used to finish the dish.
- Beef Broth: Added to supplement the stock from the long boiling process.
- Cornstarch Slurry: Used to slightly thicken the soup to a desired consistency.
- Green Onions (Scallions): Used for garnish, adding a fresh, sharp flavor and a pop of color.
Variations of Soup Number 5
While the core concept remains the same, there are regional and personal variations to the recipe. For instance, in Cebu, the dish is known as 'Lansiao'. In Cagayan de Oro, it's called 'Remember Me' (RM), a name that reportedly came from a restaurant that popularized the dish. Some chefs might add other cuts of beef, like oxtail or brisket, to the pot, while others might include oyster sauce or dried mushrooms for more depth of flavor.
Comparison of Classic vs. Modern Preparations
| Feature | Traditional Recipe | Modern Recipe |
|---|---|---|
| Primary Meat | Purely bull's penis and testicles. | Often includes more palatable cuts like oxtail or beef tendons alongside the main ingredients. |
| Tenderization | Relies on long, slow simmering over several hours. | A pressure cooker is frequently used to significantly reduce cooking time. |
| Herbal Mix | Utilizes a specific sibot Chinese herbal blend for health benefits. |
May use a more simplified mix or rely solely on garlic, ginger, and onion. |
| Flavoring | Relies heavily on fish sauce (patis) and peppercorns. |
Might incorporate other sauces like oyster sauce for added complexity. |
| Thickening | Traditionally, the collagen from the tendons naturally thickens the broth. | Cornstarch slurry is used as a quick and reliable thickening agent. |
Cultural Significance and Conclusion
More than just a recipe, Soup Number 5 is a cultural experience in the Philippines, steeped in folklore and street food tradition. It represents a resourceful culinary philosophy of using every part of an animal and is widely believed to have aphrodisiac qualities, though these claims are purely anecdotal. Its unique ingredients and robust preparation process make it a memorable and challenging dish for both cooks and diners. Whether served as a 'pulutan' (bar chow) or as a hangover cure, its reputation precedes it. The intricate blend of tenderized meat and aromatic spices results in a surprisingly flavorful dish, proving that true culinary adventure can come from the most unexpected sources. For an authentic and detailed recipe guide, check out this guide on Panlasang Pinoy.
Summary of Key Takeaways
- Exotic Ingredients: The defining feature of Soup Number 5 is the use of bull's reproductive organs, specifically the penis and testes, cooked until extremely tender.
- Aromatic Broth: A complex broth is created by simmering the meat with aromatics like ginger, garlic, and onions, along with lemongrass and a
sibotherb mix. - Rich and Tender Texture: The dish achieves a unique texture from the long simmering process, which breaks down the connective tissues and tendons into a gelatinous, rich stock.
- Seasoning and Variations: Seasoning is completed with fish sauce (
patis), black pepper, and optional chilies. Regional variations and modernized techniques, like using a pressure cooker, exist. - Cultural Status: The soup is a Filipino delicacy known for its street food origins, purported aphrodisiac properties, and resourceful use of unusual animal parts.
FAQs about Soup Number 5
Question: What is the main ingredient of soup number 5? Answer: The main ingredient is bull's genitalia, including the penis and testes, which are simmered for a long time to become tender.
Question: Why is it called Soup Number 5? Answer: The name reportedly originated from a restaurant menu where the special soup was the fifth item listed.
Question: Is Soup Number 5 a genuine aphrodisiac? Answer: There is no scientific evidence to support the claims that Soup Number 5 has aphrodisiac properties, though the belief is a popular part of its lore.
Question: How is the unusual meat prepared for the soup? Answer: The bull's organs are typically boiled in water, rinsed, and then simmered for several hours with herbs and spices to remove any odor and ensure tenderness.
Question: What does Soup Number 5 taste like? Answer: The flavor is savory, rich, and aromatic, similar to a slow-cooked beef stew, but with a unique, gelatinous texture from the tendons and collagen.
Question: What other ingredients are in Soup Number 5?
Answer: Besides the main meat, common ingredients include garlic, onions, ginger, lemongrass, fish sauce, peppercorns, and a Chinese herb mix called sibot.
Question: Where can you typically find Soup Number 5? Answer: This soup is a specialty found in certain areas of the Philippines, often at local eateries and street food stalls known for exotic dishes.
Question: Is it safe to eat Soup Number 5? Answer: Provided the meat is sourced from a clean, reputable butcher and cooked thoroughly, it is generally considered safe to eat, just like any other offal.
Question: Is Soup Number 5 the same as Bulalo? Answer: No, Bulalo is a beef marrow stew, while Soup Number 5 features bull's genitalia as its primary ingredient, though both are rich Filipino soups.
Question: What are the regional names for Soup Number 5? Answer: The soup is known as 'Lansiao' in Cebu and 'Remember Me' (RM) in Cagayan de Oro.
Question: What does 'sibot' add to the soup? Answer: Sibot is a Chinese herbal mix included for its purported medicinal qualities and aromatic contribution to the broth.
