Soto Babat Sapi / Indonesian Beef Tripe Soup

Soto, sroto, or coto is a common dish to be found in various regional variations of Indonesian cuisine. It is a traditional soup mainly composed of broth, meat and vegetables. There is no clear definition what makes a soto, but normally all traditional soups are called soto, while western/foreign influenced soups are called sop. It might be considered Indonesia's national dish, served as it is from Sumatra to Papua and in enough variations to fill an entire cookbook. Soto is omnipresent in Indonesia, available in many an open-air eatery and on seemingly every other street corner.

Regardless of the definition of soto (soup). This time I miss and want to eat Indonesian beef tripe soup.Consisting of beef tripe (can be mixed with beef lung as well) and cooked with lots of broth and seasonings. Served with lemon, sambal Indonesian chilli sauce and fried shallot. More complete add with "Kerupuk" or Indonesian shrimp crackers..hhmm..yummy.. You should come to Indonesia to taste real soto ..^,^.... or just come to my house .. @(^_^)@

Ingredients I / bahan I:

- 500 gr beef tripe / 500 gr babat sapi

- 200 grams of cow lung (or heart)/ 200 gr paru atau jatung
- 200 g meat/ bisa dicampur daging sekitar 200 gr

- 3 ~ 4 daun salam /bay leaves

- 1 stalk lemongrass, bruised/ 1 sereh, geprak

- 1.7 lt ~ 2 lt water/ sekitar 2 lt air


Boil the beef tripe and  lungs/ heart in water with bay leaves and lemon grass until soft. / masak semua bahan I hingga babat lunak.


Strain the meat and offal, cut into bite size / Saring daging dan jerohan, potong kecil.

Ingredients II:

- 6 cloves garlic

- 5 cloves shallots (or 1/2 big red onion)

- 1 tablespoon coriander seeds

- 3 cm turmeric, roasted.

- 2 cm ginger. peel and clean.

- 1 teaspoon peppercorns
- 3~4 candlenuts

Mash and make puree all ingredients above.

Ingredients III:

- 1 stalk lemongrass. Bruised.

- 4 Kaffir lime leaves

- 2 sticks (medium) leek. rough cut (approximately 2 cm)

- Enough oil for sauteing

Make it complete with:

- Sambal (Indonesian chili)** see below how to make it

- Fried shallot

- lemon.

Method:
1) After tripe became tender, drain from broth. Cut small bites. Put again into broth. Turn off fire.
2) Preheat vegetable oil for sauteing. Add all puree (mashed) seasoning, also lemongrass, and kaffir leaf . Stir fry until fragrant. Then add snippet leeks. Saute again several minutes. Remove from heat.
3) Insert that sauteed seasoning into broth. Add salt accordance tastes. Test the taste . Cook medium heat until spices seep into tripe.
4) Turn off fire. Ready served.

How making "sambal":
Take some cayenne pepper (5 ~ 15 or as many as you want) and 1 clove garlic. Boil until soft. Puree/ mashed, add pinch of salt

How to serve:
Put the "soto" into serving bowl. Sprinkle with fried red onions. and serve with sambal and lemon.
Complete it with warm rice.