Country: Indonesia Servings: Serves 4-6

Ingredients

• beef tripe – 500 g / 1 lb
• lemongrass – 2 stalks, bruised
• galangal – 2 inches / 5 cm, sliced
• bay leaves – 3 leaves
• kafir lime leaves – 3 leaves
• shallots – 5, finely chopped
• garlic – 4 cloves, minced
• ground turmeric – 1 tsp
• coriander powder – 1 tsp
• salt – 1 tsp
• water – 1.5 liters / 6 cups
• vegetable oil – 3 tbsp
• fried shallots – for garnish
• fresh cilantro – for garnish
• lime wedges – for serving
• white pepper – 1/2 tsp

Instructions

1. Clean the tripe thoroughly under running water, then boil in water for about 10 minutes. Drain and rinse again.
2. In a large pot, add the cleaned tripe, lemongrass, galangal, bay leaves, kafir lime leaves, and water. Simmer for 45 minutes until the tripe is tender.
3. While the tripe is simmering, heat the vegetable oil in a pan. Sauté the shallots and garlic until fragrant, then add the ground turmeric, coriander powder, and white pepper.
4. Add the sautéed spices to the pot with the tripe and continue to simmer for another 30 minutes, allowing the flavors to meld together.
5. Season with salt to taste. Remove the lemongrass and lime leaves before serving.
6. Serve hot, garnished with fried shallots and fresh cilantro, along with lime wedges on the side.

Substitutions

• beef tripe -> chicken pieces
• galangal -> ginger
• fried shallots -> fried onions

Enhancements in the Next Evolution

• Add potato slices for extra texture and heartiness.
• Use homemade beef stock for a richer flavor.
• Introduce a dollop of coconut milk for added creaminess.