Spicy Soup Betawi Style

Ingredients :

• 50 g beef brisket
• 150 g lung
• 150 g intestine
• 150 g tripe
• 500 ml coconut, grated, roasted and blended
• 1500 ml water
• 3 tbsp oil for cooking

Spices :

• 1 tbsp sliced red chilies
• 3 tbsp sliced shallots
• 3 tbsp sliced garlic
• 1 tsp white pepper
• 1 tsp sliced ginger
• Pinch of cumin
• 4 salam leaves/bay leaves
• 1 tbsp sliced lemon grass
• 1 tsp cloves powder
• 1 tsp salt

Accompaniments :

• 2 tomatoes, cut into 8 pieces
• 2 boiled potatoes cut into pieces
• 1 tbsp sliced green onion
• 1 tbsp sliced celery
• Fried sliced shallots
• Fried emping crakers

Sambals :

• 10 capsicums, boiled
• 1/2 tsp salt

Pickles :

• 200 g cucumber, diced
• 200 g carrots, diced
• 20 capsicums
• 2 tbsp sugar
• 1 tbsp vinegar
• 1 tsp salt

How To Make :

1. To make soto : in a pan, put water and beef. Add salt, bring to boil until the beef tender. Take the beef out, cut into bite-sized pieces and put back into the stock.
2. Boil the entails (lung, intestine, tripe) separately. Discard the water, cut the entrails into bite-sized pieces.
3. Blend all spices into a paste. Saute the paste, add all pieces of entrails, stir thoroughly and remove into the boiling stock.
4. Add coconut milk and roasted coconut. Continue boiling until done.
5. To serve soto : put the hot soto in a bowl. Add tomatoes, potatoes, green onion, celery. Springkle with fried shallots. Serve separately the sambal and the pickles.
6. To make sambal : boil capsicums, drain and blend. Add salt and mix well.
7. To make pickles : mix sugar, salt and vinegar. Add cucumber, carrots, and capsicums.