Soup tulang is a traditional dish that consists of meaty mutton or lamb bones in a spicy and vibrant red sauce or gravy. The star of this dish is the soft and greasy bone marrow contained in the meat bones which is either sipped with a straw or tapped out onto a plate.

Thick, sweet, and flavorful, the gravy is typically made with mutton or lamb stock, tomato purée, chilis, spices, and (optionally) red food coloring, used for a more vibrant look of the dish. Thick slices of bread usually accompany the specialty, and they're used for soaking up all of the rich gravy.

Abdul Kadir, an Indian Muslim stallholder, has been credited for inventing the dish back in the 1950s at his hawker stall located in Jalan Sultan in Singapore.