Name: Hot sour fried tripe (Goreng Babat Asam Pedas)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 3 cloves garlic; 2 salam leaves or bay-leaves; oil for frying; 1 tsp powdered ginger; 1½ tsp salt; 1 kg (2 lb) tripe; 5 green or red chillis; 5 shallots; ½ teacup tamarind water; 1 tsp brown sugar; a pinch of powdered lemon grass (Optional); ½ tsp ground coriander

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Hot sour fried tripe is the literal translation. When I was a child we always had tripe-cooked this way at home, and we all regarded it as a great treat. Tripe is a popular delicacy in, I think, most parts of Indonesia, and I am pleased to find that it is highly thought of in at least some parts of Britain. If you like tripe, you will like Goreng Babat, and if you don’t like tripe, then I think it’s a pity.