Spicy Indonesian Beef Lungs (Paru Sapi Rica-Rica)

Ingredients:

• 500 grams beef lungs
• Spice Blend (Bumbu Geprek):
  • 1 stalk lemongrass (serai), smashed
  • 2 bay leaves (daun salam)
  • 2 kaffir lime leaves (daun jeruk)
• Ground Spices (Bumbu Halus):
  • 6 shallots (bawang merah)
  • 2 cloves garlic (bawang putih)
  • 1 piece turmeric (kunyit), about 2 inches
  • 2 pieces ginger (jahe), about 2 inches
  • 1 teaspoon coriander (ketumbar)
  • 1 tomato
  • 5 curly red chilies (cabai keriting)
  • 10 red bird’s eye chilies (cabai rawit merah)
  • 1/2 teaspoon black pepper (merica)
  • Salt and sugar to taste
• Garnish:
  • A handful of basil leaves (kemangi)

Instructions:

1. Prepare the Beef Lungs:

   • Wash the beef lungs thoroughly and briefly boil them. Drain and cut into bite-sized pieces.

2. Prepare the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, turmeric, ginger, coriander, tomato, curly red chilies, bird’s eye chilies, and black pepper. Blend into a smooth paste.

3. Cook the Spices:

   • Heat some oil in a pan over medium heat. Add the ground spice paste and cook until fragrant and the oil starts to separate.

4. Add Aromatics:

   • Add the smashed lemongrass, bay leaves, and kaffir lime leaves to the pan. Stir and cook for a few more minutes.

5. Combine and Simmer:

   • Add a small amount of water to the pan, then add the beef lungs. Season with salt and sugar. Stir well and let it simmer until the beef lungs are cooked through and the flavors are well combined.

6. Finish the Dish:

   • Add the basil leaves and adjust the seasoning to taste. Cook for an additional minute, then remove from heat.

7. Serve:

   • Transfer the spicy beef lungs to a serving dish. Enjoy this flavorful and aromatic dish with steamed rice or as part of a larger meal.

Feel free to share this recipe on your culinary blog and delight your readers with this spicy, savory dish!