Spiced Coconut Beef Intestines with Egg and Tofu Filling

Tambunsu: Stuffed Beef Intestines with Egg and Tofu in Spiced Coconut Sauce

Ingredients

Main Ingredients:

• 500 grams of beef intestines
• 1 lime

Stuffing:

• 2 eggs
• 2 medium-sized tofu blocks (preferably silken tofu)
• 4 cloves of garlic
• Salt, to taste

Spice Paste:

• 10 red curly chilies
• 7 shallots
• 5 cloves of garlic
• 2 thumb-sized pieces of turmeric
• 2 thumb-sized pieces of ginger
• 3 thumb-sized pieces of galangal
• 1 tablespoon coriander seeds
• Salt, to taste

Additional Ingredients:

• 1 stalk of lemongrass, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 2 pieces of asam kandis (or substitute with tamarind)
• Cooking oil, for sautéing
• Water, as needed
• Coconut milk (1 packet of Kara coconut milk or equivalent)
• Plastic ice bags and raffia string

Instructions

1. Preparing the Intestines:

   • Thoroughly clean the beef intestines and rub them with lime to remove any odor. Rinse well and set aside.

2. Preparing the Stuffing:

   • Crush the garlic with a pinch of salt until smooth. Crumble the tofu and mix it with the beaten eggs. Adjust the seasoning with salt to taste.
   • Fill a plastic ice bag with the stuffing mixture, then make a small hole in one corner of the bag for easy filling.

3. Stuffing the Intestines:

   • Wash the intestines once more and tie one end securely with raffia string.
   • Carefully fill the intestines with the stuffing mixture using the prepared plastic bag, leaving a 2-3 cm gap to prevent the intestines from bursting during cooking. Secure the other end with raffia string.
   • Bring a pot of water to a boil and cook the stuffed intestines for about 15 minutes, turning occasionally to ensure even cooking.
   • Once cooked, transfer the intestines to a bowl of cold water to cool down before slicing them into manageable pieces.

4. Making the Spice Paste:

   • Blend the chilies, shallots, garlic, turmeric, ginger, galangal, coriander seeds, and salt into a smooth paste.

5. Cooking the Tambunsu:

   • Heat a generous amount of oil in a pan and sauté the spice paste along with the bruised lemongrass, kaffir lime leaves, bay leaves, and asam kandis until fragrant and well-cooked.
   • Add enough water to the pan to submerge the sliced stuffed intestines and simmer for about 15 minutes, avoiding excessive stirring to keep the stuffing intact.
   • After 15 minutes, pour in the coconut milk and season with salt to taste. Continue cooking until the mixture comes to a gentle boil, then remove from heat.

6. Serving:

   • Serve the Tambunsu hot, accompanied by steamed rice. Enjoy the rich and aromatic flavors of this traditional Indonesian dish!

Enjoy your culinary adventure with Tambunsu, a delightful combination of tender beef intestines filled with a savory egg and tofu mixture, all enveloped in a fragrant coconut sauce. Happy cooking!