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.