Authentic Indonesian Bacem Jerohan Sapi: Sweet & Savory Braised Offal

Bacem Jerohan Sapi Recipe: A Delightful Indonesian Braised Offal Dish

Discover the rich flavors of Bacem Jerohan Sapi, a beloved Indonesian dish that features tender, flavorful beef offal braised in a sweet and savory coconut-based sauce. This traditional recipe combines aromatic spices and seasonings to create a comforting and delicious meal. Perfect for special occasions or as a hearty treat, Bacem Jerohan Sapi will surely become a favorite in your culinary repertoire.

Ingredients:

• 1/4 kg beef lung (paru sapi)
• 1/2 kg beef tripe (babat sapi)
• 2 liters coconut water
• 12 shallots (bawang merah)
• 9 garlic cloves (bawang putih)
• 3 candlenuts (kemiri)
• 6 bay leaves (daun salam)
• 3 small pieces palm sugar (gula merah)
• 1.5 tablespoons coriander seeds (ketumbar)
• 1 tablespoon black pepper (merica)
• 4.5 tablespoons sweet soy sauce (kecap manis)
• 1/4 teaspoon tamarind (asam jawa)
• 1 piece galangal (lengkuas)
• 1 piece ginger (jahe)
• Salt to taste (secukupnya)
• Cooking oil (secukupnya)

Instructions:

1. Prepare the Ingredients:

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   • Clean the beef offal thoroughly. For this recipe, you will need beef lung and beef tripe.

2. Blend the Spices:

   • In a blender or food processor, combine the shallots, garlic cloves, candlenuts, coriander seeds, and black pepper. Blend into a smooth paste.

3. Prepare the Offal:

   • Bring a pot of water to a boil. Add the cleaned beef offal along with 3 bay leaves and the crushed ginger. Boil for approximately 20 minutes to remove any residual blood and unpleasant odors. Once done, drain the offal and cut it into bite-sized pieces.

4. Simmer the Offal:

   • Heat 1 liter of coconut water in a pot until it begins to boil. Add the blended spice paste, 3 bay leaves, and the crushed galangal. Then, add the cut beef offal, palm sugar, salt, and about 3 tablespoons of tamarind water (dissolve tamarind in a little water to create the tamarind liquid). Simmer until the liquid reduces by half.

5. Add Remaining Coconut Water and Sweet Soy Sauce:

   • Pour in the remaining 1 liter of coconut water and add the sweet soy sauce. Continue to simmer on low heat until the liquid is almost completely absorbed and the beef offal is tender and well-seasoned.

6. Fry the Offal:

   • Once the offal is nearly dry and tender, heat a small amount of cooking oil in a pan. Briefly fry the braised offal until it develops a crispy exterior. This step adds an extra layer of texture and flavor.

7. Serve:

   • Enjoy Bacem Jerohan Sapi warm, ideally served with steaming rice. For a traditional touch, you can dip the offal in the remaining thickened marinade before frying.

Note: Using a pressure cooker can speed up the cooking process and enhance the flavors. When using a regular pot, the total cooking time is approximately 2.5 hours. Save the leftover marinade; it can be used to make other delicious dishes, such as Bacem Tempe (fermented soybeans).

Experience the unique taste of this Indonesian classic, and savor the delightful combination of sweet, savory, and aromatic flavors in every bite. Enjoy your Bacem Jerohan Sapi with friends and family for a truly memorable meal!