* 300 g beef sandung lumur
* 750 g beef innards (intestines, tripes, livers, kidneys, lungs)
* 2000 cc stock
* 2 tbsp coriander, fried without oil
* 1 tsp peres jinten (caraway seed/cumin)
* 5 cloves garlic
* 5 grains kemiri (fruits of candlenut)
* 3 tbsp cooking oil
* 4 stalks serai (lemongrass/citronella), crushed
* 4 citrus leaves
* 2 tbsp salt
* 3 tbsp peanuts, fried and grinded
* 2 stalks leeks, slice thickly
* 2 stalks celeries, slice thickly
* 4 tbsp tauco (fermented bean paste used as condiment)
* 2 cloves garlic
* 5 chilies
* 2 tbsp cooking oil
* 2 calamondins
* Fried onion
1. Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
2. Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.
3. Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
5. Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.