Babat gongso (tripe recipe from Indonesia)

Babat gongso (tripe recipe from Indonesia)


500 grams of beef tripe
4 leaves of salam
2 centimeters of galangal
2 centimeters of ginger
2 stalks of lemongrass
3 tablespoons of kecap manis
1 teaspoon of salt
1/2 teaspoon of cane sugar
300 milliliters of broth
5 tablespoons of vegetable oil
5 shallots
3 cloves of garlic
3 large red chilies
3 curly red chillies
2 red cayenne pepper fruit
3 candlenuts
1 centimeter of turmeric root


Stew the beef tripe with two salam leaves, crushed ginger and crushed galangal in water until tender. Save the broth. Remove the tripe and cut it into small squares. Ground the garlic, the chilies, the roasted candlenuts, and the turmeric root, toasted and peeled, to obtain a paste. Heat the oil. Sautée the shallots, finely sliced, along with the remaining salam leaves, crushed lemongrass (just the white part), and the spice paste until fragrant. Add the tripe and continue frying for a few minutes. Add the kecap manis soy sauce, salt and cane sugar, mix well. Add the broth and continue cooking until all the liquid is gone.

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