Ingredients
- 250 grams Beef tripecleaned and sliced
- 200 grams beef brisketcubed
- 2 stalks Lemongrassbruised
- 3 Kaffir lime leaves
- 2 Tomatoesdiced
- 2 Shallotsfinely chopped
- 3 Cloves Garlicminced
- 2 tablespoons Vegetable oil
- 1 teaspoon Tamarind paste
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 4 cups Beef broth
- to taste Salt
- to taste Pepper
- for garnish Spring onions
- for garnish Lime wedges
Directions
Savor the Soulful Warmth of Indonesia with our Sop Babat: A Hearty Beef Tripe Soup for Two!
Experience the comforting embrace of Indonesian cuisine with our Sop Babat, a savory beef tripe soup crafted for two. In just 1 hour and 50 minutes, this recipe transforms simple ingredients into a symphony of flavors, combining tender beef tripe and brisket with aromatic spices. The lemongrass and kaffir lime leaves infuse a citrusy essence, while tomatoes add a hint of sweetness. Served with a garnish of fresh spring onions and lime wedges, this soul-warming dish transports you to the heart of Indonesia. With a nutrition profile featuring 30g of protein per serving and a burst of authentic Indonesian taste, our Sop Babat is the perfect bowl of comfort for a cozy night in. Elevate your culinary journey and savor the richness of Indonesian flavors with every spoonful of this hearty and satisfying soup.
Steps
1 Done | In a pot, heat vegetable oil over medium heat. Sauté shallots and garlic until fragrant. |
2 Done | Add beef tripe and brisket, cooking until browned on all sides. |
3 Done | Pour in beef broth, lemongrass, kaffir lime leaves, tamarind paste, ground coriander, ground cumin, and turmeric powder. Bring to a boil, then reduce heat to simmer for 1 hour. |
4 Done | Add diced tomatoes and continue simmering until the meat is tender and flavors meld. |
5 Done | Season with salt and pepper to taste. Adjust the seasoning if needed. |
6 Done | Remove lemongrass and kaffir lime leaves from the soup before serving. |
7 Done | Ladle the soup into bowls, garnish with fresh spring onions, and serve with lime wedges on the side. |
