Soto Betawi

Ingredients:

 500 grams of beef brisket

 250 grams of tripe, boiled, cut the box

 250 gram lung, boiled, cut the box

 2000 ml of water

 1/2 teaspoon ground cinnamon

 1 teaspoon nutmeg

 4 cloves

 4 stalks lemongrass, white is taken, crushed

 3 cm galangal, crushed

 10 lime leaves, discarded bones

 3 bay leaves

 2 tablespoons salt

 1 1/2 teaspoon ground pepper

 1 tablespoon granulated sugar

 500 ml coconut milk from 1 coconut

 3 tablespoons cooking oil

Spices :

 12 red onions

 8 cloves of garlic

 2 cm ginger

 1 teaspoon coriander

Supplementary materials:

 1 tomato

 1 leek, finely sliced

 4 tablespoons fried shallots

    fried chips

 3 pieces of lemon, cut into pieces

Processing Method:

Boil the water and the meat until done. Lift. Cut into pieces. Strain the broth water. Bring to a boil again. Add meat, tripe, and lung. Bring to a boil.

Heat the oil. Saute the spices, cinnamon, nutmeg, clove, lemongrass, galangal, lime leaves, and bay leaves until fragrant. Pour into stew meat.

Enter the coconut milk, salt, pepper, and sugar. Cook until done.

Serve with a complement.

Serves 8

Tip :  Boil the meat to the broth better than cold water so that the resulting broth is more clear. Serve while hot soup along with accessories.