Recipe for Goat Soto and Soto tripe

recipe for Soto goat and Soto tripe is food from Indonesia this time we will discuss the recipe for Soto goat and Soto tripe. how to make soto tripe? for tripe soto, the same as the recipe for goat soup is not much different than distinguishes only the meat. As for seasoning soto tripe, it is almost the same as soto goat.

Soto Goat Cooking Time:

• process: 45 minutes
• servings: 1 person
• total: 60 minutes

Soto goat recipe ingredients:

• 250 grams of goat meat & offal
• 1 lemongrass stalk
• 1 sheet of kaffir lime leaves
• 1 stalk of onion
• Just enough sugar
• Salt to taste
• Pepper to taste

Subtle spices of goat soup

• 3 garlic
• 2 red onions
• 1 turmeric segment
• 1 segment of ginger
• 1 galangal segment
• 1/2 coriander

The complement of soto goat:

• Sambal
• Lime

How to cook goat soup

1. Boil the goat meat & offal until tender, then remove and slice to size according to taste.
2. Blend all the spices, then stir-fry together with sliced ​​scallions, lemongrass, and kaffir lime leaves.
3. Put the seasoning stir in the cooking water of the meat, then re-enter the sliced ​​meat & offal.
4. Add sugar, salt, and pepper according to taste, cook until the spices seep into the meat & offal.
5. Serve with supplements.

Soto Babat recipe

• Process: 2 Hours
• Results: 4 Portions
• Difficulty level: Medium

Soto tripe ingredients

• Tripe, wash thoroughly - 300 grams
• Water, to boil tripe - 1 liter

MORE:

• Bean sprouts - 700 grams
• Tomatoes, remove seeds and cut into pieces - 1 fruit
• Thick coconut milk - 100 ml
• Green onion, sliced ​​- 2 sticks
• Bay leaves - 3 pieces
• Orange leaves, remove the bone leaves - 4 pieces
• Lemongrass, 2 sticks
• Galangal, 4 cm
• Cloves - 6 pieces
• Cardamom - 3 pieces
• Salt
• Pepper
• Broth Powder
• Sugar
• Fried onion
• Water, for soup soto - 1.5 liters
• Oil for frying - to taste

GROUND SPICES:

• Garlic - 4 sticks
• Shallots - 15 eggs
• Turmeric - 2 cm
• Ginger - 2 cm
• Candlenut - 2 items
• Coriander - 1 tsp

Steps to make soto tripe

1. Boil tripe with 2 liters of water for 90 minutes until tender. Drain the tripe and drain the stew. Cut the tripe into small sizes. Set aside.
2. Heat the oil. Saute ground spices with bay leaves, orange leaves, lemongrass, galangal, cloves, and cardamom until fragrant.
3. Enter tripe. Stir well.
4. Pour coconut milk and water. Stir well.
5. Season with salt, pepper, powdered broth, and sugar. Mix well and cook until boiling.
6. Add the leeks, bean sprouts, tomatoes, and fried shallots. Stir for a while until the bean sprouts are half cooked. Lift.
7. Ready to be served.