Soto Babat Recipe (Indonesian beef tripe soup)

September 05, 2010

soto babat

Soto is one of common dish in Indonesia cuisine, it is an aromatic soup wich has yellow broth because of turmeric is added as one of its ingredients.
There are many different variety of soto which is different regions have their own variation of this dish, such a soto madura, soto betawi, soto banjar, soto kudus.

I have got my own favourite soto when I was staying in Surabaya "soto ayam Ambengan pak sadi " ( Ambengan is actually the name of the street ) the soto is very delectable and quite signature dish in Surabaya.
  Iam treasured the flavour

Since I am a big fan of soto, I always make it at lest once a month, so far i can cook perfectly soto ayam (chicken soto ) and soto babat (beef tripe soto). I gone true so many trial and error until I get just right according to my taste, but I am desire how to cook delicious signature "soto ayam ambengan pak sadi", one day…one day…

Soto babat


500 g beef tripe, washed (available clean tripe in cold storage)
700 ml water
700 ml chicken broth or beef broth 
(you can use water if you dont have the mentioned broth)
6-7 kaffir lime leaves, torn
5 lemon grass, bruised
4 slices galanggal root (lengkuas)
1 spring leek, slice
4 tbs oil
salt to taste

Aromatic Spices to grind:
5 shallots
5 garlic
2 candlenuts
2 tsp coriander seeds
1 tsp white pepper
3 cm length ginger,
1 tsp turmeric powder (I use 4 cm length fresh turmeric )


2 cup bean sprouts, blanched
celery leaves, chopped
lime wedges

sambal (made from bird's eye chilli, boil and grind)

1. Bring the tap water to boil and then add the beef tripe, boil until tender. Discard the water then slice the tripe according to your liking, set aside
(to get rid of the tripe smells which is to strong to me, I boil them until 3 times)

2 boil the water in big pot. Meanwhile heat the oil in the pan then fry the aromatic paste together with kaffir lime leaf, lemongrass and leek until fragrant.

3. Add the sliced tripe, stir until mixed evenly. Add the tripe mixture into boiling water and then pour in beef broth/chicken broth and bring to a boil.
Reduce the heat and simmer another 30 minutes. Season with salt,

In a bowl, add blanched bean sprouts, tripe with the soup and sprinkle with chopped celery leaves. Serve with sambal and lime.

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