Revitalized by the chef at Hotel Borabodor in 1973 after a food and beverage staffer saw a government minister eating a bowl on the street, oxtail soup is loved by Indonesians from all classes.
The high-end version -- now the domain of Indonesia’s diplomatic corps -- uses imported Australian beef, 7,000 kilograms a month to be precise, and comes complete with steamed rice, pickles, lime and sambal.
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