Saturday, October 20, 2012

Soto Babat Recipe (Indonesian Beef Tripe Soup)

Soto Babat. Soto is a meat or chicken broth soup which can be made with or without coconut milk. Babat is an Indonesian word for beef tripe. 

 In keeping with his Indonesian Mom's love of good food, Johannes found this over at Indonesia Eats and said it turned out delicious!

Indonesian Beef Tripe

Soto Babat 
- Beef Tripe Soup -
18 ozs beef tripes (beef or chicken chunks may be sustituted)
1/2 pint water
4 Indonesian bay leaves
4 kaffir lime leaves, tear
2 lemon grass, take the white parts and bruise
1/4 tsp coriander seed
1/2 leek, take the white parts and slice
2 tbsp oil
3 pints homemade broth (you can use either beef or chicken)
ground white pepper as desired
salt and sugar to season
Spices (Rempah) to grind:
3 shallots
2 garlics
3 candlenuts
1 inch length ginger, peeled
1 tsp turmeric powder
1 cup bean sprouts, blanched
7 ozs potato, peeled, thin sliced and deep-fried => to make chips
1 bulb garlic, thin sliced and fried
Chinese celery leaves, chopped
sambal rawit (bird’s eye chili sambal)

1. Bring water to boil. Add tripe, 2 Indonesian bay leaves, 2 kaffir lime leaves, coriander seed and 1 lemongrass. Cook for 30 minutes. Drain and cut as desired.
2. Stir fry rempah, 2 Indonesian bay leaves, 2 kaffir lime leaves, 1 lemongrass and leek until fragrant.
3. Add sliced tripe, stir until mixed. Add broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Season with salt, sugar and white pepper.
In a bowl, add bean sprouts and tripe with the broth. Sprinkle over chips, fried garlic and Chinese celery leaves. Serve with sambal rawit and lime.