Ingredients with Measurements:
- 500g beef tripe, cleaned and cut into bite-sized pieces
- 1 liter water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 2 hard-boiled eggs, sliced
- 2 cups cooked rice
- 1 lime, cut into wedges
- Fried shallots and chopped scallions for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, add water, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil.
2. Add beef tripe and let it simmer for 30 minutes until tender.
3. In a separate pan, heat vegetable oil over medium heat. Add garlic and shallots, sauté until fragrant.
4. Add ground coriander, cumin, turmeric powder, salt, and sugar. Stir well.
5. Add the spice mixture to the pot of beef tripe. Let it simmer for another 10 minutes.
6. Remove the lemongrass, kaffir lime leaves, and bay leaves from the pot.
7. Serve the tripe soto with cooked rice, sliced hard-boiled eggs, lime wedges, and garnish with fried shallots and chopped scallions.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Cholesterol: 200mg
- Sodium: 800mg
- Total carbohydrates: 35g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 25g
Substitutions for ingredients:
- Beef tripe can be substituted with chicken or beef.
Variations:
- Add boiled potatoes or vermicelli noodles to the soto for a heartier meal.
- Use coconut milk instead of water for a creamier broth.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking to remove any unpleasant odor.
- To save time, use a pressure cooker to cook the beef tripe.
- Adjust the amount of spices according to your preference.
Storage instructions:
- Store leftover soto babat in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soto babat in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soto babat in a bowl with the rice at the bottom, topped with the beef tripe and garnishes.
Garnishes:
- Fried shallots and chopped scallions.
Pairings:
- Soto babat goes well with Indonesian crackers (kerupuk) or fried tofu.
Suggested side dishes:
- Indonesian pickles (acar) or cucumber salad.
Troubleshooting advice:
- If the beef tripe is tough, cook it for a longer time until tender.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking to avoid any foodborne illnesses.
Food history:
- Soto babat is a traditional Indonesian soup made with beef tripe and spices.
Flavor profiles:
- Soto babat has a savory and slightly spicy flavor with a hint of tanginess from the lime.
Serving suggestions:
- Serve the soto babat hot with rice and garnishes.
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Region: Indonesian