Vegetables, carrots, celery

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Rendang Babat


  • 1 k honeycomb tripe
  • 1tab salt
  • juice 1 lemon
  • 4-5 tabs oil
  • 2x400 ml cans coconut milk
  • 2 tabs thick tamarind sauce
  • 1 tab palm sugar
  • ½ teas extra salt

    Spice paste:

  • 12 large fresh chilis preferably green
  • ½ cm slice of blachan (dried shrimp paste)
  • 2 large onions
  • 4 cms fresh ginger
  • 3 teas ground coriander
  • 1 teas cumin
  • 12 kemiri nuts
  • 2 teas laos powder (galangal)


  • Rub the tripe with salt and lemon juice.
  • Set aside for an hour, rinse and cut into 1 cm strips.
  • In a food processor grind the spice paste ingredients to a fine paste.
  • Heat the oil in a large heavy saucepan over a moderate heat.
  • Add the spice paste and fry until fragrant.Add the tripe and fry for a few more minutes.
  • Add the coconut milk and tamarind paste, palm sugar and extra salt.
  • Stir to blend and simmer covered for about 2 hrs.When the sauce dries and starts to fry in its own oil, it is done.



Serving suggestions
Serve hot with steamed rice and cucumber. Serves 6

Add cooked cannelloni or borlotti beans before the final step.
Even better when kept a day. Freezes well.