Beef tripe recipes from around the world
Nasi rawon babat (tripe recipe from Indonesia) back | home | print

Nasi rawon babat (tripe recipe from Indonesia)


500 grams of beef tripe
500 grams of beef rump
30 grams of turmeric roots
20 grams of ginger roots
50 grams of garlic
4 shallots
50 grams of candlenut
20 grams of red chili
5 grams of kaffir lime leafs
30 grams of lemongrass
200 grams of keluak
10 grams of coriander powder
2 grams of salam leaves
20 grams of galangal
3 grams of cumin
White pepper powder
Vegetables oil


Cut the beef rump into cubes and the beef tripe into squares. Blend shallots, garlic, ginger, candlenut, turmeric, red chili and keluak (black nuts) until smooth, then heat pan and saute all ingredients in oil. Add the beef and tripe, and saute a little longer. Cover with water and add the kaffir lime leaves, the salam leaves, the galangal root, the lemon grass. Boil until the meat is tender, then season with white pepper, coriander powder, cumin, salt and sugar according to taste. This tripe soup is usually garnished with green onions and fried shallots, and served with rice, bean sprouts, salted preserved eggs, shrimp crackers and sambal chili sauce on the side.