Soto Babat with Fragrant Spices

Ingredients

• 500g (1.1 lb) beef tripe, cleaned and sliced 500g (1.1 lb) beef tripe, cleaned and sliced
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 cm (1.2 inches) galangal, sliced 3 cm (1.2 inches) galangal, sliced
• 2 cm (0.8 inches) turmeric, sliced 2 cm (0.8 inches) turmeric, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 shallots, thinly sliced 4 shallots, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt, or to taste 1 teaspoon salt, or to taste
• 1 teaspoon sugar 1 teaspoon sugar
• 1 lime, zest and juice 1 lime, zest and juice
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Scallions, thinly sliced (for garnish) Scallions, thinly sliced (for garnish)
• Fried shallots (for garnish) Fried shallots (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant and golden brown.
2. 2.
   Add the ground coriander, cumin, and turmeric to the pot, and stir for a minute to release their flavors.
3. 3.
   Pour in the beef broth and coconut milk, and bring to a simmer.
4. 4.
   Add the beef tripe, lemongrass, galangal, and turmeric slices to the pot. Simmer gently for about 2 hours, or until the tripe is tender.
5. 5.
   Remove the lemongrass, galangal, and turmeric slices from the pot. Season the soup with salt, sugar, lime zest, and lime juice. Adjust the seasoning according to your taste.
6. 6.
   To serve, ladle the Soto Babat into bowls and garnish with fresh cilantro, scallions, and fried shallots.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before slicing. Soaking it in water with a splash of vinegar can help remove any residual odor. Cook the tripe until it becomes tender and easy to chew.

Tips & Tricks

• For a spicier kick, add a small amount of chopped chili peppers or chili paste to the broth.
• If you prefer a thicker broth, you can reduce the amount of beef broth or increase the amount of coconut milk.
• To save time, you can use pre-made beef broth instead of making it from scratch.
• Serve Soto Babat with a side of steamed rice or rice cakes for a complete meal.
• Customize the garnishes according to your preference by adding bean sprouts, boiled eggs, or fried tofu.

Serving advice

Soto Babat is best enjoyed hot. Serve it in individual bowls, making sure to include a generous amount of beef tripe and broth in each serving. Provide additional lime wedges on the side for those who prefer a tangier taste. Accompany the soup with steamed rice or rice cakes to complete the meal.

Presentation advice

To enhance the presentation of Soto Babat, garnish each bowl with a sprinkle of fresh cilantro, thinly sliced scallions, and a handful of fried shallots. The vibrant green and golden colors will add visual appeal to the dish. Serve the soup in beautiful ceramic bowls to showcase the rich broth and aromatic ingredients.