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|
|Recipe Title:||Beef Tripe|
|Category :||side dish|
|Cook :||cow innards|
|Preparation Duration :||30||Minute|
|Total Duration :||90||Minute|
|How to Make Beef Tripe Bacem:|
Tripe 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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