Saoto Babate

Javanese Tripe Soup

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

In Java a favourite soup is Saoto Babate—consisting of tripe fried in peanut oil and then simmered in water with chopped leeks, a little preserved ginger, to which a cup of milk and a spoonful of vinegar are finally added, the soup being well seasoned with salt and cayenne pepper. This is served with fried onions and flaky boiled rice.