Sate Babat Manis Gurih - sweet sate of rumen

Ingredients

• 300 grumen (tripe)
• 4Indonesian bay leaves
• 3 cmfresh ginger
• 300 mlcoconut milk (from ½ coconut)
• 2 tbspkecap manis (sweet soy sauce)
• ¼ tspsalt
• 1 tsppalm sugar
• 1 tbspoil
• as neededwater
• 10satay sticks
• 7shallots
• 4 clovesgarlic
• 2candlenuts

Instructions

1. 1

   Cook the tripe

   Put the rumen in a pan of water with 2 Indonesian bay leaves and 1 cm of the ginger. Cook until tender, then drain and cut into pieces.

2. 2

   Grind the paste

   Pound or grind the shallots, garlic and candlenuts into a paste.

3. 3

   Fry the spices

   Heat the oil in a pan. Add the paste, the remaining Indonesian bay leaves and ginger, and fry for 6 minutes.

4. 4

   Simmer the sauce

   Add the kecap manis and tripe, mixing well. Pour in the coconut milk and add the palm sugar and salt, then cook until done. Leave the mixture to cool.

5. 5

   Skewer and grill

   Thread the tripe pieces onto the 10 satay sticks. Grill over a charcoal fire, basting regularly with the sauce.

What is sate babat?

Sate babat is Indonesian satay made with babat, or rumen, cut into pieces and cooked on skewers. Satay is a familiar part of Indonesian cooking, where skewered ingredients are often grilled and served with boldly seasoned sauces.

This version simmers the tripe in coconut milk with sweet soy, palm sugar and a shallot-based spice paste before grilling. Cooking it in the sauce first helps the pieces take on its savoury-sweet flavour.

Nutrition and macros by portion

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

The coconut milk and oil contribute most of the fat, while the sweet soy sauce and palm sugar provide carbohydrates; the rumen supplies protein. Pair a serving with vegetables and a moderate portion of rice for a more balanced plate.

Prepare the rumen

Initial simmer: cook the rumen with 2 bay leaves and 1 cm of ginger until tender, as the recipe directs. Drain it before cutting so excess cooking water does not dilute the sauce.

Even pieces: cut the cooked rumen into manageable chunks for threading. Pieces of a similar size are easier to skewer and grill evenly.

Build the spice base

Fresh paste: grind the shallots, garlic and candlenuts together. A fairly smooth paste spreads its flavour through the coconut milk more evenly than large, separate pieces.

Gentle frying: fry the paste with the remaining bay leaves and ginger for 6 minutes. Stir as it cooks so the aromatics soften without catching.

Simmer in coconut milk

Sweet-savoury balance: kecap manis and palm sugar bring sweetness, while salt rounds out the sauce. Add them with the coconut milk after coating the tripe in the fried spice paste.

Sauce consistency: cook the mixture until the tripe is done, then let it cool before skewering. The cooled sauce is also used for basting during grilling.

Grill for colour

Steady heat: grill the skewers over charcoal and turn them as needed to cook them evenly. Keep basting regularly with the sauce, as the recipe specifies.

Doneness cues: look for hot tripe with some surface colour from the grill. The pieces have already been simmered before they reach the skewers.

Serve the skewers

Sate babat is well suited to a plate of rice and fresh vegetables, which complement its sweet, savoury sauce. Cucumber or a crisp salad can add a refreshing contrast.

Serve the skewers soon after grilling while they are hot. If you have leftover sauce, offer it alongside rather than letting the skewers sit in it.

Recipe notes & tips

• Reserve the ginger and bay leaves carefully so the first simmer uses 1 cm of ginger and 2 leaves.
• Grind the shallots, garlic and candlenuts thoroughly for a more even sauce.
• Stir the spice paste as it fries to prevent it sticking to the pan.
• Let the tripe mixture cool before threading the pieces onto the sticks.
• Baste regularly while grilling to keep the skewers coated with sauce.
• Soak wooden satay sticks before grilling if needed to help them resist charring.

Variations

• Add chilli: grind fresh chilli with the shallots, garlic and candlenuts for a hotter paste.
• Use a grill pan: cook the skewers in a hot ridged pan if charcoal grilling is not available.
• Serve with rice: add steamed rice to make the skewers part of a more substantial meal.
• Add fresh sides: serve with cucumber or a crisp salad to contrast with the rich sauce.

Common mistakes to avoid

• Uneven pieces: cut the cooked rumen into similar-sized chunks so they are easier to skewer and grill.
• Rushed simmering: cook the rumen until tender before draining and cutting it.
• Burnt spice paste: stir it during the 6-minute fry and keep the heat controlled.
• Skewering while hot: let the mixture cool first so it is easier to handle.
• Dry skewers: baste regularly with the sauce as they grill.

How to store

Refrigerate leftover cooked tripe and sauce in a covered container for up to 3 days. Reheat gently in a pan until hot, adding a splash of water if the sauce has thickened; grill briefly afterwards if you want to refresh the skewers.

Frequently asked questions