Satai Jeroan Sapi - satay of beef organs

Ingredients

• 850 gbeef organs, such as tripe, spleen and intestines
• as neededwater, for cooking the meat
• ½coconut, grated
• 500 mlwater
• 15satay skewers
• 7 clovesgarlic
• 3kaffir lime leaves
• 6red chillies
• 2 cmgalangal
• 1 tspsalt
• 1 tspcoriander seeds, roasted
• ½ tsproasted shrimp paste

Instructions

1. 1

   Cook the offal

   Clean the beef organs. Heat water in a pan, add the meat and cook until done. Lift it out and cut it into pieces.

2. 2

   Make the paste

   Pound or grind the garlic, kaffir lime leaves, red chillies, galangal, salt, roasted coriander seeds and roasted shrimp paste into a paste.

3. 3

   Season the meat

   Mix the paste with the grated coconut and meat. Pour in the 500 ml water while stirring, then cook until the spices have been absorbed.

4. 4

   Thread the skewers

   Thread the seasoned meat onto the 15 satay skewers.

5. 5

   Charcoal-grill the satay

   Roast the skewers over a charcoal fire until the meat is brown, then serve.

What is beef offal satay?

Satay is a Southeast Asian style of skewered food, and this Indonesian version uses beef organs rather than the more familiar cuts of meat. The offal is cooked first, then seasoned with a ground spice paste and coconut before it is grilled.

This version works by layering savoury, aromatic seasoning onto already-cooked meat. The final charcoal grilling adds colour and a smoky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef organs provide most of the protein, while the grated coconut contributes much of the fat. The coconut and any accompanying rice provide carbohydrates; serve with vegetables alongside to balance the plate.

Choosing and preparing the offal

Offal mix: the recipe allows tripe, spleen and intestines, so use the combination available to you. Clean the pieces carefully before simmering them.

Cooking water: the amount is not specified, so use enough to cook the meat in the pan. The recipe gives no precise cooking time; cook until the pieces are done before cutting them.

Building the spice paste

Aromatics: garlic, kaffir lime leaves, red chillies and galangal form the fresh, fragrant base. Pound or grind them with the seasonings into a paste so they can coat the meat.

Toasted ingredients: roasted coriander seeds and roasted shrimp paste bring deeper savoury notes. Keep the listed quantities and grind them into the paste rather than adding them whole.

Why the coconut mixture matters

Grated coconut: mixing it with the paste gives the seasoning body and helps it cling to the cut meat. Stir as you add the 500 ml water so the mixture combines evenly.

Absorption cue: cook the mixture until the spices have been absorbed, as directed. This leaves the meat coated before it goes onto the skewers.

Grilling and serving

Charcoal heat: roast the skewers over charcoal until browned. The recipe does not specify a grilling time, so watch the colour and turn the skewers as needed for even browning.

Serving: serve the satay hot once it is browned. It can be paired with rice and fresh vegetables for a more complete meal, though these are not part of the recipe.

Getting the skewers ready

Portioning: divide the pieces across the 15 skewers, keeping them small enough to thread securely. Avoid packing them so tightly that the heat cannot reach the surfaces.

Grill setup: have the charcoal ready before threading or grilling the meat. This makes it easier to move directly from assembly to cooking.

Recipe notes & tips

• Clean the offal thoroughly before it goes into the pan.
• Cut the cooked meat into pieces that will sit securely on the skewers.
• Grind the paste finely so it coats the meat evenly.
• Stir continuously as you add the 500 ml water to the coconut and spice mixture.
• Keep the skewers moving over the charcoal if one side browns faster.

Variations

• Adjust the heat: use fewer red chillies for a milder paste.
• Use one type of offal: choose tripe, spleen or intestines instead of a mixture.
• Add extra lime aroma: include more kaffir lime leaves in the paste.
• Cook without charcoal: grill the skewers under a hot grill until browned.
• Serve with rice: add steamed rice and fresh vegetables at the table.

Common mistakes to avoid

• Skipping the cleaning: clean the organs before cooking them.
• Cutting before cooking: simmer the meat until done before cutting it into pieces.
• Leaving the paste coarse: pound or grind the seasonings into a paste so they mix through the coconut.
• Adding water all at once: pour it in while stirring to combine the mixture.
• Overcooking on the grill: take the skewers off once they are browned.

How to store

Refrigerate leftover satay in a covered container within 2 hours and use within 3 days. Reheat until piping hot, preferably in a pan or under a grill; keep it covered while reheating if needed to prevent it drying out.

Frequently asked questions