Soto babat — beef tripe soto — is the offal-lover's soto. The tripe (babat) is cleaned meticulously (hours of scrubbing, boiling, and re-boiling to remove all residual smell and achieve a clean, white, tender result), then sliced thin and served in the standard turmeric-soto broth. The tripe provides a CHEWY, slightly gelatinous textural contrast to the broth's liquid lightness.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 11