Make this comforting and delectable Soto Sulung (Surabayan beef and offal soup) as family's iftar dinner or sohoor dish during Ramadan fasting.
Kitchenesia.com - One of the beauties of Indonesian cuisine is that one small region can have several many variations of one particular food. To give you an idea, Surabaya is a home for nationwide-famous Soto Surabaya, a traditional chicken soup with yellowish-broth soup that exudes soft herbs aroma.
Still within the same city, Surabaya is also an origin place of Soto Sulung (Surabayan beef and offal soup). But the wonderfully weird fact is that soto sulung is more similar to Jakarta’s soto Betawi ingredients-wise for both use beef as the main ingredient.
The name “sulung” comes from Sulung Street, a major road in Surabaya where its restaurants flock. Thus, it might be hard to buy one if your position is far from the region.
If you crave to taste the sensation of eating cow’s internal organs in herbaceous broth, you can follow the recipe below right away!
Prep time: 60 minutes
Yields: 6 servings
250 grams cow tripe, boiled
250 grams cow lung, boiled
250 grams beef shank
2 litres water
2 bay leaves
3 kaffir lime leaves
2 cm piece of galangal, ground
2 tbsp cooking oil
For spice paste:
8 shallots
2 cm piece of ginger
2 cm piece of turmeric
1 tsp white pepper powder
1 tsp beef broth powder
2 tsp sugar
4 tsp salt
For accompaniments:
2 tbsp fried shallots
3 hard-boiled egg, halved
2 scallion stalks, minced
2 celery stalks, minced
2 kaffir limes
5 tbsp sweet soy sauce
1. Place all spice paste ingredients in pestle, grind them until making a smooth paste. Set aside
2. Place water and beef shank in pot, bring it to boil until tender and soft. Dispose the 250 ml beef broth off, so you have 1.75 litres (about 3/4 amount) beef broth in pot. Diced boiled beef, set aside. Keep heating broth in small fire.
3. While boiling, prepare a sauce pan with oil, heat over medium heat until simmers. Add spice paste, bay leaves, kaffir lime leaves, and galangal to the pan. Stir constantly for 2 minutes. When fragrant, transfer the sautéed paste into the beef broth’s pot.
4. Add cow cow tripe, lung, and beef shank in broth pot. Stir constantly with medium fire.
5. Add salt, pepper powder, and sugar. Stir until blended and cooked well.
6. Serve Soto Sulung (Surabayan beef and offal soup) alongside accompaniments and steamed rice.
