Torpedo Soup

My mother in law once told me that she fed Hubby with this soup when he was growing up. Torpedo (in other words goat’s or bull’s penis) soup is pretty famous but hard to find a good one. Plus, if you try to make your own you might find it hard to get the “torpedo” in the market – well, goat and bull only has one by the way! So it’s a very prized organ and you’d probably have to wait for it. I was lucky last week, and planned to cook for my husband what his Mom once gave him. πŸ™‚
Here’s my version – I didn’t follow any recipe book but my common sense and a few guidelines of a regular beef soup. You can try this dish with other organs too! LOL

Qahina’s Torpedo Soup
10 cloves shallots
10 cloves garlic
2 1/2 inch ginger
2 inch galangal (lengkuas)
(blend all the above finely)
3 cardamoms
1 star anise
1 cinnamon stick
1 1/2 teaspoon ground coriander
1 1/2 ground cummin (the fat and thin one a spoon and a half each)
1 1/2 ground black pepper
1 1/2 beef stock
a jug of water (as desired)
and of course – 1 set of torpedo (full organ)
4 potatoes cut into halves


Heat 4 tablespoons of oil in wok and fry cardamoms, star anise and cinnamon stick, followed by the blended mix. When the onions had turn brown and the oil looked separated from the mix, add the dried ground pepper, coriander and cummins. Let it brown well then add the “torpedo”. Stir slowly till half cooked then add water slowly. Leave to boil with small fire for about 2 hours. In between the 1 hour add the beef stock and potatoes. When cooked garnish with fried sliced onion and daun soup. Serve with bread.


10 thoughts on “Torpedo Soup

  1. the torpedo has a chewy spongey texture to it. If you don’t think so much it, it tastes just like any other part of beef πŸ™‚

  2. So torpedo can be eaten. (Never tried, don’t dare to try). Just out of curiosity—how about the “depth charges”, can they be eaten as well? Won’t they blow up? πŸ˜‰

    • Hi JK sorry delayed response to your comment (havent been updating of late!) anyway, depth charges??!!?? sounds real corny! Well, whatever’s left of it has been cooked well so it wont blow anyhow! hahah.. am I kidding or are you?? *weird qs*

  3. Hi, Qahina:

    Have not had a chance to try your torpedo soup, although it should be good given the spices used. I’ve never seen penis in any local markets (I’m in Boston), but a friend once mentioned that when she was a girl growing up in the South there were still some places where you could get beef pizzle, as it was called. She said it tasted a bit like tongue. I’ll have to take her word for it.
    On the other hand, there are a few local markets that carry bulls’ testicles. These have long been considered a delicacy in the American west, where they are referred to as Rocky Mountain oysters. My problem is that they are invariably deep-fat fried, which I do not like and which does not agree with me. I suppose this reflects the fact that Americans, despite (or perhaps because of) living in a land of abundance, are not very resourceful or inventive with food. Would you be willing to share any Malay recipes you may know of for beef testicles, particularly in soups or stews?

    • Hi, thanks for your comment. Yes, I bet innards and organs of animals in the US and UK are considered vulgar, but seen as delicacy in other parts of the world. In Malaysia especially within the Chinese and Malay community we regard any penis of mammals as aphrosidiac and good for men’s energy. I know that my mom would brew goat’s and bull’s penis into soups for my brothers when they were growing up to give them energy and vigour – not for sex but to build up their manhood, so we believe. Butchers will normally receive bookings for the coveted organ so it’s not easy to get as each animal only got one, right? LOL Anyhow, the only dish I know is the aboveposted torpedo soup, but if I learn any I’ll post it. Would appreciate your email if do. Thanks and do drop by often. πŸ™‚

      • By all means, here it is:

        Thanks for looking into it. Shouldn’t be impossible; by my reckoning there should be twice as many Ts as Ps on the market, no? Btw, interesting that you would use the one and not the other for men’s energy (Lord knows, I could use some of that). Anyway, you mention that the torpedo soup recipe will work with other organs “LOL”. Did you have any in mind? If testicles, how long would you recommend cooking them for the stew?

        Thanks also, Qahina, for your prompt response. Isn’t the internet wonderful? It does bring people closer together!

        mike healy

  4. Hi Mike, yeah the Internet is really great, I often look up for recipe ideas whenever Im short of what to cook. Anyway, the soup recipe above should work with any parts of meat. I often leave it around an hour and a half on slow heat to get all the spices blends well. But if you have a pressure cooker maybe less time coz the meat would soften easily. Hope you’re able to find all the spices stated. πŸ™‚ Good luck!

    • Oops! Hope I didn’t offend anyone here. People in Boston can be a bit coarse, in case you’re not familiar with the place. Anyway, the previous post was totally tongue-in-cheek and meant to be funny. I think.

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