Name: Ekor Sop (Sup Ekor)
Prep time: 30 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: Southeast Asia
Ingredients: 680 g / 1 1/2 lb oxtail, cut into 2.5 cm / 1-inch thick slices; 30 ml / 2 tbsp vegetable oil; 140 g / 5 oz red onion, cut into small cubes; 115 g / 4 oz potato, cut into large pieces; 85 g / 3 oz carrot, cut into thick slices; 30 g / 1 oz ginger, grated; 15 g / 0.5 oz garlic, crushed; 4 g / 2 tsp ground cumin; 1.4 l / 6 cups boiling water; 15 g / 0.5 oz Thai chilli peppers, halved lengthwise; 15 g / 0.5 oz coriander stems with leaves; 85 g / 3 oz tomato, peeled, seeded and cut into large cubes; 15 g / 1 tbsp sugar; 0.5 g / 1/4 tsp black pepper; 5 g / 1 tsp salt; 2 g / 1 tsp coriander seeds; 2 g / 5 whole cloves; 6 g / 6 cardamom pods; 10 g / 10 star anise; 3 g / 1 cinnamon stick; 30 ml / 2 tbsp lime juice; 45 g / 1 1/2 oz shallot, thinly sliced and fried; 25 g / 1/2 bunch coriander leaves

Ekor Sop (Sup Ekor)

Sup Ekor, Indonesian Oxtail Soup, Sop Buntut, Malaysian Oxtail Soup

The essentials, at a glance

Southeast Asia Appetizer Side Dish Snack Dairy-FreeGluten-Free

Ekor Sop is a richly spiced oxtail soup that represents the comforting heart of Indonesian home cooking. The dish combines tender, collagen-rich oxtail with aromatic spices including star anise, cardamom and cinnamon, creating a deeply fragrant broth. Typically served as a warming starter or light meal, it balances savoury meatiness with fresh herbal garnishes and a bright squeeze of lime.

ProteinProtein 25.0g

FatFat 22.0g

CarbsCarbs 15.0g

Above values do not change with any serving size changes you make below

History behind the region and its food

Yumpedia: Indonesia, Malaysia

Oxtail soups across Southeast Asia reflect the region's historical relationship with cattle farming and Dutch colonial influence, particularly in Indonesia where the dish evolved into distinct regional variations. The Indonesian version, often called Sop Buntut or Ekor Sop, emerged from Jakarta's culinary traditions during the colonial era when oxtail - once considered a secondary cut - was transformed through slow cooking and spice blends into a celebrated delicacy.

The spice profile reveals the complexity of the archipelago's trade history, incorporating star anise and cloves from Chinese merchants, cardamom and cinnamon from ancient maritime routes, and local aromatics like ginger and garlic.

This melting pot of flavours characterises much of Indonesian cuisine, where the soup became a staple in warungs and family kitchens alike.

The cooking method - searing the oxtail before long simmering - develops both colour and depth, while the addition of potatoes and carrots reflects European soup-making techniques adapted to local tastes. The practice of garnishing with fried shallots and fresh coriander adds textural contrast and brightness that cuts through the richness of the collagen-heavy broth.

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