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Nasi rawon babat (tripe recipe from Indonesia) |
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Ingredients 500 grams of beef tripe 500 grams of beef rump 30 grams of turmeric roots 20 grams of ginger roots 50 grams of garlic 4 shallots 50 grams of candlenut 20 grams of red chili 5 grams of kaffir lime leafs 30 grams of lemongrass 200 grams of keluak 10 grams of coriander powder 2 grams of salam leaves 20 grams of galangal 3 grams of cumin Salt White pepper powder Sugar Vegetables oil |
DirectionsCut the beef rump into cubes and the beef tripe into squares. Blend shallots, garlic, ginger, candlenut, turmeric, red chili and keluak (black nuts) until smooth, then heat pan and saute all ingredients in oil. Add the beef and tripe, and saute a little longer. Cover with water and add the kaffir lime leaves, the salam leaves, the galangal root, the lemon grass. Boil until the meat is tender, then season with white pepper, coriander powder, cumin, salt and sugar according to taste. This tripe soup is usually garnished with green onions and fried shallots, and served with rice, bean sprouts, salted preserved eggs, shrimp crackers and sambal chili sauce on the side. |
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