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Satay babat (tripe recipe from Singapore) back | home | print

Satay babat (tripe recipe from Singapore)


300 grams of tripe
5 cloves of garlic
50 milliliters of sweet soy sauce
1 teaspoon of salt
1/4 teaspoon of ground pepper
1/4 of teaspoon sugar
2 tablespoons of butter


Cut the tripe into small squares. Coat the tripe with crushed garlic, sweet soy sauce, salt, pepper, and sugar. Let it marinate for one hour, then brush evenly with melted butter. Skewer the tripe with a bamboo stick and barbeque until cooked. Serve with a spicy soy sauce dip.