Tripe is the rubbery lining of the stomach of cattle or other ruminants, used on this recipe.Ingredients
Directions:
Arrange half of the lemon grass in the pan
Stir the tripe and blended spices
Arrange on top of lemongrass
Sprinkle pieces of tomato and chili sauce
Cover again with the remaining lemon grass and bay leaves
Fire the stove and pour 1/3 parts of water then boil until the water dries
Add 1/3 part of the water again then boil again until the water dries
Pour the remaining water and bring to a boil
Transfer to a serving dish and serve while still hot
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Friday, May 18, 2012
Babat Bumbu Serai Pedas (Indonesia Spicy Tripe with Lemon Grass)
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