Litid Bulalo, Beef Tendon Soup

Litid Bulalo, Beef Tendon Soup
Litid Bulalo, Beef Tendon Soup. The best part of bulalo other than the bone marrow are tendons in the kneecap. At time we go to the extent of literary chew out the tendons from the bones. How would you like to have a bulalo soup with just kneecaps and tendons?

Litid Bulalo

This may be unhealthy but once in a while it feels great to satisfy one’s graving. Occasionally beef bones strip off of the meat and noting left out but the tendons are being ignored at my favorite supermarket. Today I picked up a bag of the bones it time to satisfy that craving for Beef Tendon Soup.

Beef Tendon Soup

Here is the recipe of my Litid Bulalo, Beef Tendon Soup.


2 kilos beef kneecaps and tendons, cut to serving pieces
2 bundles bok choy, trimmed
1/2 medium size cabbage, trimmed, cut into wedges
4 young sweet corn in cob, cut in halves
1 bundle green beans, trimmed
1 tbsp peppercorn
1 head garlic
1 medium size onion, peeled
2 medium size onion, peeled, quartered
1 bundle chives or spring onion, cut in 2” length

Cooking procedure:

Litid Bulalo, Beef Tendon Soup - Cooking Procedure

Put the beef kneecaps and tendons in a large heavy pan. Add enough water to cover above 2 inches from the beef. Add the whole onion, garlic and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3 to 4 hours or until the beef tendons are tender. Add more water as necessary. Add in the sweet corn and simmer for 5 to 10 minutes or until the sweet corn are cooked. Season with salt to taste. Add in the cabbage and bok choy, cook for another 2 to 3 minutes or until vegetables are just cook, garnish with chives or spring onion. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

See other related Bulao Recipe:

Pinatolang Bulalo, Bulalo with Patola
Bistek Bulalo with Pineapple
Bulalo Steak with Mushroom Sauce
Osso Buco, Osso Buco Bulalo
Sinigang na Bulalo
Cebu Pochero
Asado Bulalo
Bistek Bulalo


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