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Soto betawi (tripe recipe from Indonesia) |
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Ingredients 500 grams of beef tripe 1 kilogram of beef shank 5 stalks of lemongrass 3 bay leaves 1 liter of fresh milk 1 liter of water 500 milliliters of thick coconut milk 5 shallots 4 cloves of garlic 1 inch of ginger root 2 inches of galangal root 5 candlenuts 1 kaffir lime 1 tablespoon of kecap manis 1 tablespoon of salt |
DirectionsIn a large pot, add the tripe, the beef shank, the stalks of lemongrass bruised and knotted, the bay leaves, the milk, and a spice paste obtained by grinding together the shallots, the cloves of garlic, the ginger, the galangal, and the candlenuts. Bring to a boil, reduce heat and let simmer for one hour, or until the tripe and meat are tender. Remove the tripe and the meat from the pot. Let it cool and cut to small bite-size pieces. Return the pieces of tripe and meat into the pot, add water, coconut milk. Salt and bring to a boil. Reduce heat and simmer for another 30 minutes. Place a good portion of soto betawi into individual bowls, dress with kaffir lime and kecap manis sweet soy sauce, then serve with boiled white rice and pickled vegetables. |
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