Main Dishes & Rice
Soto Sulung (Indonesian Beef Offal Soup)
Prep
30 min
Cook
60 min
Servings
4
Level
Hard
A beef offal soup with a clear, savory, and richly flavored broth! It's filled with a mix of thinly sliced tripe, intestines, lung, and beef. The broth is fragrant with spices and just a little spicy. This is the soto that has people in Bandung lining up early in the morning for.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g beef tripe (boiled until tender)
- 200g beef intestines (boiled until tender)
- 100g beef lung (boiled until tender)
- 200g beef
- 1.5 liters beef broth
- 5 Ground spice paste: shallots
- 4 clove garlic
- 3 inch piece turmeric
- 1 inch piece ginger
- 1 tsp ground coriander
- 1/2 tsp pepper
- 2 Whole spices: lemongrass stalks
- 3 leaves kaffir lime leaves
- 2 leaves bay leaves
- 1 tsp salt
- Garnishes: Fried shallots
- Green onion
- Sambal (chili sauce)
- Lime
- Emping (bitter bean crackers)
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👩🍳 Instructions
- 1 Boil the offal one type at a time until tender — the tripe and intestines take the longest
- 2 Slice all the offal and beef thinly
- 3 Prepare the beef broth
- 4 Grind the spice paste and sauté it until fragrant
- 5 Add the spice paste to the broth along with the lemongrass, kaffir lime leaves, and bay leaves
- 6 Add all the offal and beef
- 7 Cook for 15 minutes until the spices are well absorbed
- 8 Add salt and adjust the seasoning to taste
- 9 Serve hot, topped with fried shallots and green onion
- 10 Add sambal, a squeeze of lime, and emping crackers
💡 Tips
• The offal needs to be boiled several times to make sure it's clean and tender
• Tripe takes the longest — boil it for at least 1 hour
• The broth should be clear, and a strong beef stock is the key to great flavor
• Serve it piping hot so the fragrance of the spices really comes through
📊 Nutrition Facts / serving
350
Calories (kcal)
30g
Protein
18g
Fat
16g
Carbs
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