Bulalô is a rich and comforting Filipino soup made by slowly simmering beef shanks and bone marrow with corn, cabbage, potatoes, onions, and green beans until the broth becomes deeply flavorful and the meat fall-off-the-bone tender. Originating from Batangas, Philippines, it’s traditionally cooked over low heat for hours to extract maximum flavor from the bones. Often enjoyed during cold weather or rainy days, Bulalô is a communal dish served hot and shared with rice. The prized marrow (utak) inside the bone is a highlight for many Filipinos.

Common variations include versions with pechay (bok choy), saba bananas, or added fish sauce and lemongrass.

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