Rutang is a very common and well-loved soup made from a variety of bony meats, which we eat with momos, or sha balep, or as part of thukpa gyathuk. If you have time, you can let this simmer all day for maximum flavor. In Tibet, where it was normally too cold for cold drinks with one’s meals, you would drink rutang. In the Lhasa area, the bone used for the broth would most likely be yak, or beef in the countryside.
If you would like to explore and share the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook almost every classic Tibetan food, including rutang. This series focuses exclusively on authentic recipes that are commonly cooked in Tibetan homes, and includes the most beloved dishes that have been passed down in Tibetan families for hundreds of years.
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By Lobsang Wangdu and Yolanda O’Bannon