📝 About This Recipe
Hailing from the historic Triwindu Market in Solo, Central Java, this legendary beef soup is celebrated for its crystal-clear, aromatic broth and tender slices of slow-cooked beef. Unlike its coconut-milk-based cousins, Soto Triwindu relies on a delicate balance of local spices and high-quality beef stock to create a light yet deeply savory experience. It is a timeless comfort food that captures the elegant, subtle sweetness characteristic of Solonese royal heritage.
🥗 Ingredients
The Broth and Meat
- 500 grams Beef Chuck or Brisket (cut into large chunks for boiling)
- 2 liters Water (for the base stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 pieces Indonesian Bay Leaves (Salam)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 1 teaspoon Coriander Seeds (toasted)
- 1 teaspoon White Peppercorns
- 2 cm Ginger
- to taste Salt and Sugar (use palm sugar for authenticity)
Plating and Garnishes
- 150 grams Bean Sprouts (blanched briefly)
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 2 stalks Celery Leaves (finely chopped)
- 4 tablespoons Fried Shallots (for crunch)
- 2 pieces Lime (cut into wedges)
- to taste Sweet Soy Sauce (Kecap Manis)
👨🍳 Instructions
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1
Place the beef chunks in a large pot with 2 liters of water. Bring to a boil, then lower the heat to a simmer. Skim off any gray foam that rises to the surface to ensure a clear broth.
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2
Add the lemongrass, galangal, kaffir lime leaves, and salam leaves to the pot. Simmer for about 1 to 1.5 hours until the beef is tender.
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3
While the beef is simmering, prepare the spice paste by grinding shallots, garlic, coriander, peppercorns, and ginger in a mortar and pestle or blender until smooth.
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4
Heat 2 tablespoons of oil in a small skillet. Sauté the spice paste over medium heat until fragrant and the color darkens slightly, about 5 minutes.
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5
Once the beef is tender, remove it from the pot. Strain the broth into a clean pot to remove the whole spices, then bring the liquid back to a gentle simmer.
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6
Slice the cooked beef into small, thin bite-sized pieces or thin rectangles, which is traditional for Triwindu style.
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7
Stir the sautéed spice paste into the simmering broth. Season with salt and a pinch of palm sugar. Let it simmer for another 10 minutes to allow flavors to meld.
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8
Prepare the serving bowls. In each bowl, place a portion of glass noodles and a handful of blanched bean sprouts.
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9
Add the sliced beef on top of the noodles and sprouts.
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10
Ladle the piping hot broth over the ingredients in the bowl.
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11
Garnish generously with chopped celery leaves and a shower of fried shallots.
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12
Serve immediately with lime wedges, sambal, and sweet soy sauce on the side for guests to customize their bowls.
💡 Chef's Tips
For the clearest broth, never let the water reach a rolling boil once the meat is in; a gentle simmer is key. Toasting the coriander seeds before grinding significantly enhances the earthy aroma of the soup. If you prefer a richer flavor, you can use beef ribs along with the chuck for a fattier stock. Always blanch the bean sprouts for only 30 seconds so they retain a refreshing crunch. Traditional Soto Triwindu is served in small bowls, encouraging seconds or thirds!
🍽️ Serving Suggestions
Serve with a side of 'Tempe Goreng' (crispy fried tempeh) or 'Perkedel' (potato fritters). Pair with 'Sate Paru' (fried beef lung skewers) or 'Sate Kikil' for an authentic Solo market experience. A side of hot steamed rice is essential; some locals prefer to mix the rice directly into the soup. Provide a spicy 'Sambal Rawit' made from ground bird's eye chilies and salt. Enjoy with a glass of warm 'Es Beras Kencur' or 'Teh Nasgithel' (thick, sweet, hot tea).