Ingredients

  • Serves 2-3 people
  • 500 g beef tripe

  • 1 L water

  • 200 g thick coconut milk

  • Ground spices :

    30 g curly red chili

  • 50 g big red chili

  • 35 g shallots

  • 25 g garlic

  • 15 g turmeric

  • 15 g ginger

  • 4 g nutmeg powder

  • 7 g coriander

  • Whole spices:

    1 turmeric leaves, optional

  • 1 lemongrass

  • 15 g galangal

  • 3 cardamom pod

  • 2 kaffir lime leaves

  • 2 star anise

  • 10 g cinnamon stick

  • 30 g tamarind paste, dissolved in 50 ml of water

  • Seasoning:

    20 g sugar

  • 4 g salt

  • 30 g beef powder

Gulai Babat (Beef Tripe Curry)
Recipe Courtesy of
Darmawan

Gulai Babat (Beef Tripe Curry)

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Gulai Babat or Beef Tripe curry, another dish from the vast Indonesian archipelago. It is an acquired taste and a must-try for those with an adventurous palate. Beef tripe or locally known as Babat, is the muscle wall of the first three chambers of a cow's stomach, with the interior mucosal lining removed. When cooked with the rich spices and herbs, the flavor and aroma of Gulai is truly enticing.
  • Medium
  • 120 min
  • 60 min
  • 15 min
  • 4 steps
  • 21 Ingredients
  • Medium
  • 4 steps
  • 21 Ingredients
  • 120 min
  • 60 min
  • 15 min

Directions

  1. Boil the beef tripe

    • Boil beef tripe for 30-40 minutes. Remove and wash the cooked beef tripe until clean. Cut into preferred size.

    Black tripe or white tripe may be used for this recipe.



  2. Prepare and cook the spice ingredients

    • Puree the ground spices ingredients into a paste.

    • Add some cooking oil into a pan and saute the paste over medium heat until fragrant.

    • Add the whole spices and saute until fragrant.

    Adjust level of spiciness according to taste.

    Prepare and cook the spice ingredients


  3. Add the beef tripe

    • Add the cooked beef tripe and stir to mix with the spices.

    • Next, add water and thick coconut milk, stir to mix. Add the seasonings and reduce the heat. Cook for 1 hour, or until the sauce thickens.

    • Turn off the heat.

    Add the beef tripe


Plate and Serve!

  • Prepare a serving bowl.

  • Then pour the Gulai Babat into the bowl.

  • Garnish with fried onions.

  • Serve hot with rice.

Plate and Serve!
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    Ingredients
    • Serves 2-3 people
    • 500 g beef tripe

    • 1 L water

    • 200 g thick coconut milk

    • Ground spices :

      30 g curly red chili

    • 50 g big red chili

    • 35 g shallots

    • 25 g garlic

    • 15 g turmeric

    • 15 g ginger

    • 4 g nutmeg powder

    • 7 g coriander

    • Whole spices:

      1 turmeric leaves, optional

    • 1 lemongrass

    • 15 g galangal

    • 3 cardamom pod

    • 2 kaffir lime leaves

    • 2 star anise

    • 10 g cinnamon stick

    • 30 g tamarind paste, dissolved in 50 ml of water

    • Seasoning:

      20 g sugar

    • 4 g salt

    • 30 g beef powder

    Nutrition
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