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Soto doq (tripe recipe from Indonesia) back | home | print

Soto doq (tripe recipe from Indonesia)


1 kilogram of tripe
1 kilogram of beef
250 grams of bean sprouts
300 grams of lime leaves
3 liters of beef stew
2 cm of ginger root
2 cm of turmeric root
2 stalks of lemongrass
15 cloves of garlic
15 cloves of shallots
1 tablespoon of celery seeds
1 teaspoon of sugar
1 tablespoon of pepper powder
2 tablespoons of salt
Soy sauce


Boil the tripe until tender. Remove it from the water, cut it into big, large squares, and set aside. Boil the beef in water with the lemongrass, the lime leaves and the ginger root. Simmer until the meat is tender, then drain it, cut into large cubes. Save the beef broth for later. In a pan sauté the shallots and the mashed garlic in oil until fragrant. Stir in the sugar and the salt, mix well, then add the meat pieces and mix again. Add half the broth and cook until it retires. At this point, fry the meat and the tripe in hot oil.

In the meantime, sauté the turmeric with garlic and shallots, adjust with pepper and salt, then add the remaining broth and let it simmer and retire until it becomes a sauce. In a serving bowl, add the tripe, the meat and the bean sprouts to taste. Dress it with hot gravy and soy sauce. Sprinkle with celery seeds and serve with rice, sambal chili and lime juice.