Soto makassar (tripe recipe from Indonesia) |
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Ingredients500 grams of tripe500 grams of beef 300 grams of beef liver 200 grams of beef heart 5 stalks of lemongrass 4 cm of galangal root 2 cm of ginger root 5 bay leaves 250 grams of peanuts 1 beef bouillon 6 tablespoons of vegetable oil 10 cloves of garlic 8 grains of pecans 1 tablespoon of coriander 1 teaspoon of cumin Sambal spicy sauce 4 limes Salt Pepper |
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DirectionsBoil the tripe, the beef meat, liver and heart with the bay leaves and the beef bouillon in the water used to wash rice. Crush the stalks of lemongrass, the root of galangal, and the root ginger and add everything to the broth. Once cooked, remove tripe, offal and meat. Drain and cut into cubes. In the meantime puree and fry the peanuts and set them aside. In a pan with hot oil, sauté for a few minutes the crushed cloves of garlic, along with toasted crumbled pecans, toasted coriander, and toasted cumin. Once the mixture is fragrant, add it to the broth, along with the fried peanuts puree, adjust with salt and pepper and bring to a boil. Serve warm sprinkled with fried garlic, dressed to taste with sambal spicy sauce, and garnished with fresh lime. |
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