Indonesian tripe soup with radish
4 servings
210 minutes
Indonesian tripe soup with radish is a dish that embodies the richness and depth of Asian cuisine flavors. Its history roots in traditional Indonesian recipes that used offal to create nutritious and aromatic dishes. Tender tripe, carefully prepared, combines with beef to create a rich meaty flavor. Aromatic garlic and ginger add spicy notes to the broth, while the freshness of radish and celery adds a light crunchy texture. Shallots sautéed in oil and drizzled with vinegar complete the composition with a subtle tanginess. This soup not only warms but also surprises with its rich flavor nuances, making it perfect for both everyday dinners and cozy family lunches.
1
Clean, rinse, and boil the tripe in salted water. Cut into cubes.
- Beef tripe: 700 g
2
Wash the beef, cover with cold water, and bring to a boil. Skim off the foam and cook until the meat is done.
- Beef: 700 g
3
Take the meat out and cut it into cubes.
- Beef: 700 g
4
Strain the broth and bring it back to a boil. Add meat, tripe, garlic, and ginger.
- Beef: 700 g
- Beef tripe: 700 g
- Garlic: 4 cloves
- Ginger: 20 g
5
Grate the radish.
- Radish: 200 g
6
Cut the celery into thin rings.
- Celery: 3 pieces
7
Add radish and celery to the broth.
- Radish: 200 g
- Celery: 3 pieces
8
Slice the shallots into thin rings, fry in vegetable oil, and drizzle with vinegar.
9
Add to the broth. Salt it.
- Salt: to taste
