Tumis Babat Kecap
spiced tripe in kecap sauce

300 gr tripe
2 salam leaves
2 cm laos
2 cm jahe
1000 ml of water
3 shallots
2 salam leaves
2 cm jahe
2 cm laos
2 sereh / lemongrass (white portion)
3 tablespoons kecap manis
1 teaspoon salt
1 teaspoon of palm sugar
200 ml of water
2 tablespoons of oil

2 shallots
3 cloves of garlic
5 red lomboks
2 red rawits
3 kemiri/candlenuts
1 cm kunyit, roasted

Cara Membuat:
Heat in a pan the water together with the jahe, laos, salam and the trip and cook until done. Drain and slice the tripe into pieces. Pound or grind the ingredients for the bumbu into a paste. Cut the shalots into thin slices.
Heat in a pan the oil and fry the bumbu together with the shallots, the salam, the laos, the jahe and the sereh for 4 minutes. Add the tripe and mix well. Then add the kecap, the palm sugar and the salt and mix well. Then add the water and cook it slowly until done and until the sauce thickens.

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