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Preparing the Tripe

  • Tripe 500.0 g
  • Bay Leaves 2.0 g
  • Galangal 4.0 g
  • Lemongrass 24.0 g

Cooking Gongso Tripe

  • Big Red Chili 90.0 g
  • Salt 6.0 g
  • Sugar 2.0 g
  • Hot Water 300.0 ml
  • Oil 41.0 g
  • Shallots 30.0 g
  • Garlic 18.0 g
  • Curly Red Pepper 15.0 g
  • Cayenne Red Pepper 4.0 g
  • Candlenut 11.0 g
  • Turmeric 2.0 g
  1. Preparing the Tripe

    • Boil tripe with 2 bay leaves, galangal 2cm, and 2 cm ginger in 1000 ml of water until cooked. Lift. Cut into pieces.
  2. Cooking Gongso Tripe

    • Heat the oil. Saute onion, bay leaves, galangal, lemongrass and spices until fragrant.
    • Enter the tripe. Stir well.
    • Add Bango Kecap Manis, salt and sugar. Stir well. Pour the water. Cook until absorbed.