Soto Betawi

Anita Jacobson’s selected soto Betawi brings beef shank and honeycomb tripe together in a soup enriched with fresh milk and coconut milk. She places the dish in Jakarta’s everyday food scene, from street carts to restaurants.

Shallots, garlic, ginger, galangal and selected candlenuts form the spice paste. The beef and tripe simmer with that paste, lemongrass, Indonesian bay leaves and fresh milk until tender.

The meat is removed, cooled enough to handle and cut into small pieces. The soup may be strained before the meat returns; water, coconut milk and salt then join it for a further simmer.

Lemongrass and Indonesian bay leaves are removed at the end, while makrut lime leaves are stirred into the soup. Tomatoes, fried potato cubes, sliced scallions, fried shallots and melinjo crackers dress each bowl.

Each diner can add lime juice and sweet soy sauce to taste. Steamed white rice and acar are served alongside, giving the soup a plate of separate accompaniments.