Babat Gongso Recipe (Semarang-Style Tripe) » Indonesia Eats

Babat Gongso is a legendary dish from Semarang and Solo, Central Java which is increasingly rare to be found. Once you have Babat Gongso and there are some left over, you can be continued cooking or transferring into Nasi Goreng Babat (Tripe Fried Rice).

Babat or Tripe is also a popular ingredients for Soto or other stir fry dishes in Indonesia. You may take a look my old recipe of Soto Babat.

Tripe is not only consumed by Asian communities. Some Europeans, Africans, Central and South Americas are enjoyed this part of cow.

To prepare tripe in Canada is much easier than when I was still in Indonesia. The tripe that we have here is already washed so no hassle to clean it. Washed tripe is easy to find in Canada. A large food chain store such as superstore does sell it as well.

Kecap manis is flavoured this recipe just like other Javanese recipes. Also, if you don’t have kecap manis you can use Gula Jawa (Coconut Sugar). However, I reduced the amount of canesuagr that most recipes of Babat Gongso use. Here is my adaptation of Babat Gongso by using Thai red chili peppers instead of 3 different chili peppers that Indonesians use such as red pepper, long red cayenne pepper and bird eyes chili.

Babat Gongso Recipe
Semarang-Style Tripe

Ingredients:
1.1 pounds (500 grams) washed tripe
5 cups (1.2 L) water
2 Indonesian bay (salam) leaves
2 centimeter galangal, bruised
2 centimeter ginger, bruised

Spices to be Ground
5 shallots (10 pieces for smaller size)
6 cloves garlic
6 Thai red chili pepper
4 toasted candlenuts
2 centimeter turmeric root, toasted and peeled

Ingredients for Stir-Frying:
3 shallots (6 pieces for smaller size), thinly sliced
2 Indonesian bay (salam) leaves
2 lemongrass, take the white parts and bruised
3-4 tablespoons kecap manis
1/4 teaspoons raw canesugar
seasalt
4 tablespoons cooking oil

Methods:
In a large pot combine water, tripe, Indonesian bay (salam) leaves, bruised galangal and ginger. Bring to a boil, reduce to a simmer and cook until the tripe is very tender.

Drain the tripe, reserving the cooking liquid about 300mL, and allow to cool. Slice the tripe into 1-inch or 2-cm squares. Set aside.

In a wok, heat the cooking oil over high heat. Add ground spice paste and ingredients for stir-frying such as sliced shallot, Indonesian bay (salam) leaves, lemongrass. Stir fry until fragrant.

Add cut tripe and stir well. Add kecap manis, seasalt and raw cane sugar. Combine. Pour 300 mL cooking liquid that you reserved earlier. Continue cooking until evaporated. Remove from heat and serve with steamed rice.