Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous SOTO BABAT
(Clear Tripe Soup) with you. Have fun sizzling and selamat makan (bon appetit)!

other recipes

SOTO BABAT (Clear Tripe Soup)

This is usually served with sambel tomat as a contrasting condiment. The sugar cane is used to help soften the tripe rather than to add any sweetness to the soup, of this is not available, the cooking time will be slightly longer

INGREDIENTS:
600g beef ripe, cleaned and washed well
3-liter water
1-liter beef stock
5 cm sugar can stem, split lengthwise (optional)
2,5cm ginger, peeled and sliced lengthwise
4 cloves garlic, peeled and sliced
1 tbsp distilled white vinegar
200 g giant white radish, peeled and diced in 1 cm cubes
5 sprigs celery leaf chipped
1tbsp-fried shallots

PREPARATION:
Rinse tripe well under running water until very clean. Bring water to boil in a large pan, add tripe and simmer until soft approx 1 hour

Strain water and cool tripe in ice water. Cut in pieces approx 2,5 cm x 1cm. Bring beef stock, sugar cane, ginger, garlic and vinegar to boil. Add tripe and radish. Simmer until vegetables are soft. Garnish with celery leaf and fried shallots.

Helpful hints: Any type of summer squash or Chinese winter melon can be used instead of giant white radish (Japanese daikon). This soup reheats well.