Sweet and Savory Beef Tripe Bacem Recipe for Hot Rice


The beef tripe covered with bacem seasoning tastes sweet, savory and tender. Fried a little dry, the more suitable eaten with warm rice.

Beef tripe the texture is a bit chewy but if processed properly it tastes soft and savory. Generally processed into soto or stir-fried stuffing. This time it was covered with a typical Javanese bacem seasoning.

The addition of leaf spices when boiling will make the beef tripe more delicious. Meanwhile, coconut water and bacem seasoning make it taste legit, savory, pervasive.

Bacem beef tripe This is perfect for a side dish of white rice or uduk rice. In addition to preparing the thick beef tripe or the black one, mix in the spices and follow how to make it with the recipe guide below.

Beef Tripe Bacem Recipe

Total Serving Time : 90 Minute
For Presentation: 10 Portion
Recipe Title: Beef Tripe
Category : side dish
Cook : cow innards
Preparation Duration : 30 Minute
Cooking Duration: 60 Minute
Total Duration : 90 Minute
Material :
  • 1 kg of boiled beef tripe
  • 3 bay leaves
  • 2 lemongrass stalks, bruised
  • 5 lime leaves
  • 1 liter of fresh coconut water
  • 150 g Java sugar, finely comb
  • Ground spices:
  • 10 red onions
  • 8 cloves of garlic
  • 3 hazelnuts
  • 1 tsp coriander granules
  • 1 tsp pepper granules
  • 2 tsp salt
How to Make Beef Tripe Bacem:
  1. Boil enough water in a saucepan, boil tripe along with bay leaves, lemon grass and lime leaves until tender.
  2. Remove and drain the beef tripe then cut into 3×2 cm pieces.
  3. Put it back in the pan, add brown sugar and ground spices and coconut water.
  4. Boil over low heat until the spices are absorbed and the gravy is almost dry. Remove and drain the beef tripe and let it cool.
  5. When serving, fry briefly until slightly browned.
  6. Lift and drain.
tripe fried riceTripe beef for bacem. Photo: iStock/Thinkstock

Tips for Making Beef Tripe Bacem:

1. Beef tripe can be purchased raw or boiled. It’s better to buy one that is clean and half-boiled.
2. If you like, you can choose a tripe that is still black or has not been scraped clean.
3. To store a few days, once seasoned and tender, put in a container with a lid and store in the refrigerator or freezer.

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