Kaldu Kokot is a specialty from Madura, Indonesia, of piping hot cow’s feet broth poured over a melange of ingredients. In Madura, it is usually served during festivities.
Ingredients:
Cow’s feet, beef slices (any cut), beansprouts, mung beans, cabbage, lontong (rice cakes), blue sohun (rice vermicelli), red chilli, salt, Cukup Rasa seasoning.
For soup base (bumbu): Garlic, onions, ginger, cooking oil, candlenut.
Instructions:
- Blend the ingredients for the soup base into a paste. Set aside. This soup base can be made in large batches and kept for use as a base for other soups and broths.
- Over a stove or open fire, burn the fur off the cow’s feet, and scrub off the charred skin.
- Cut the skin and tendons from the bones, and chop into bite-sized pieces.
- Boil the chopped pieces for around an hour, to remove impurities.
- Throw out the water, and boil again for three hours, or until soft.
- Once tender, add the soup base.
- While soup is boiling, portion the lontong, sohun, beansprouts, boiled mung beans and chopped cabbage into bowls.
- Pour hot soup over the ingredients.
- Garnish with fried onions and coriander, and serve.