Sabo Kamatis
Krizell•Mar 14, 2025
Sabo Kamatis, or “tomato soup” in Kapampangan, is a classic dish from Pampanga, the Philippines’ culinary heartland. Derived from the Kapampangan words “sabo” (soup) and “kamatis” (tomatoes), sabo kamatis is known for its rich flavors.
This humble soup features pork or beef bones simmered with tomatoes, garlic, and onions, then finished with fish sauce and hearty vegetables like bok choy and cabbage. It is believed to have originated in rural kitchens as a practical way for Kapampangans to utilize fresh, local ingredients and inexpensive cuts of meat, creating a dish that is both economical and deeply satisfying. I found it to be a more full bodied version of the nilaga I grew up eating. I love the addition of the tomatoes. They really add a touch of sourness and just a hint of sweetness to the soup that really goes well with the beef. I never realized how flavorful and cheap neck bones are! Definitely will be cooking with them much more in the future.
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Parboil bones (to create a cleaner broth)
Place the bones (3 lb) in a pot and add enough water to fully cover them. Bring to a boil and let it cook for 5–10 minutes.
Drain the water and rinse the bones thoroughly under running water, scrubbing away any impurities.
Make soup
In a large pot, heat the neutral oil (1 Tbsp) over medium heat. Sauté the onion (½) and garlic (4–5 cloves) until soft and fragrant.
Add the tomatoes (6) and cook until they break down and become soft.
Add the parboiled neck bones to the pot and pour in the fish sauce (⅛ cup). Stir well to coat the bones.
Pour in the water (8 ½ cups) and bring to a boil. Once boiling, reduce the heat to medium-low and let the soup simmer gently for about 3 hours, or until the meat is tender and nearly falling off the bones.
Once the meat is tender, add the chilies (2–3), sliced radish (1 small), and cabbage (½). Cook for about 5 minutes, allowing the vegetables to soften slightly.
Add the baby bok choy (6) and cook for another 3–5 minutes, or until the leaves are tender but still vibrant.
Adjust the seasoning with salt, pepper, and additional fish sauce as needed. Serve hot with steamed rice.
