Indonesian Beef Tendon Soup with Carrots and Tomatoes

Indonesian Beef Tendon Soup (Sop Kaki Sapi)

Ingredients:

• 12 pieces of beef tendon (kaki sapi)
• 2 large carrots
• 2 stalks of green onions
• 2 stalks of celery
• 2 cloves of garlic
• 5 small tomatoes
• 500 ml clean water
• 1 teaspoon black pepper
• 1 teaspoon flavor enhancer (optional)
• 1/2 teaspoon salt
• Cooking oil

Instructions:

1. Prepare the Beef Tendon:
   Begin by boiling the beef tendons until they become tender. This process may take a considerable amount of time using a regular pot. For a quicker result, consider using a pressure cooker. Once tender, drain and set aside. Do not discard the broth; let it cool and strain it to use later.

2. Prepare Vegetables:

   • Slice the green onions diagonally.
   • Peel and wash the carrots thoroughly, then cut them into chunks.
   • Cut the tomatoes into quarters.
   • Remove the celery leaves from the stalks and cut the celery into large pieces, leaving some of the stalks intact.

3. Sauté Aromatics:
   Heat a pan over medium heat and add a little cooking oil. Sauté the garlic and green onions until they become fragrant and slightly softened.

4. Combine Ingredients:
   Add the clean water to the pan with the sautéed garlic and green onions. Bring to a boil.

5. Add Tendons and Broth:
   Once the water starts boiling, add the celery and the cooked beef tendons. Pour in the strained broth from the tendons.

6. Season the Soup:
   Allow the soup to come to a boil again, then add the carrots, black pepper, salt, and flavor enhancer (if using). Stir well and adjust the seasoning to taste.

7. Finish and Serve:
   Add the tomatoes to the pot and cook for a few more minutes until they are slightly softened. Remove from heat and serve hot.

This hearty and flavorful Indonesian Beef Tendon Soup is perfect for a comforting meal. Enjoy it as a main dish with steamed rice or as a warming soup on its own.