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Soto Tangkar is an authentic beef coconut soup from Indonesia with lots of condiments. The soup is very delicious with tender beef and tendon. Served with rice and topped with fried shallots, it’s a comforting and flavorful dish.

A photo of soto tangkar in a bowl with rice at the background.

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Soto Tangkar

Soto Tangkar, a flavorful and aromatic Indonesian soup, hails from Jakarta’s Betawi culture, with influences from Arab and Dutch cuisines.

Made with beef ribs in a rich coconut milk broth, it’s typically served with steamed rice, topped with crispy fried shallots and pickles.

Although Soto Tangkar originated in Jakarta, you can find it throughout Indonesia, with local variations. Some regions prefer it spicier, while others make it sweeter.

The broth can include beef ribs, shank, tripe, intestines, or liver—depending on your taste. It’s traditionally served with sweet soy sauce, melinjo crackers (emping), crispy fried shallots, chili sauce, and pickles.

Soto Tangkar and Soto Betawi Differences

Soto Tangkar and Soto Betawi are two almost similar dishes from Jakarta, Indonesia. There are differences in spices, cooking process, and history.

These two dishes have cultural background that rooted long time ago. The Betawi people are the ones who first introduced these soto recipes.

You can also check out other Indonesian soups such as Sop Buntut Sapi / Oxtail Soup, this one has clear broth and doesn’t use coconut milk. Other dish that has many spices and herbs are Chicken Rendang or Chicken Curry.

Why You Will Love This Recipe

Complete spices and herbs – This recipe calls for complete spices and herbs so the result of the broth is very authentic.
Smooth and flavorful broth – The broth is very flavorful and smooth. It is not too thick and not too watery, it has the right consistency of a very good traditional soup.
Simple and easy – I know if you look at the ingredient list, you will feel reluctant. I have grouped them so it is no longer complicated to process the ingredients.

Recipe Ingredients

Ingredient Notes

Meat – You can use beef shank, tendon, tripe, intestines. If you do choose tripe and intestines or liver, please boil them separately from the meat. And don’t forget to throw away the water after boiling. Only use the broth from boiling the meat.

Bone – Add a piece of bone to add more flavor to the broth.

Potato – Cut the potatos in small pieces and deep fry them.

Coconut milk – Use thick coconut milk in carton or can. This is more practical.

Spices & Herbs – If it is possible, try to get the fresh spices and herbs. But if you can’t, don’t worry. You can get the dried form or ground form. They taste the same as the fresh ones.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

Some people prefer milk as a substitute for coconut milk. Use evaporated milk for best result. If fresh spices and herbs aren’t available, you can use dried or ground versions. They won’t compromise the flavor.

You can substitute beef with other meat like chicken, turkey, or pork. Just follow the direction.

How to Make

Boil the beef shank and tendon until tender. You can use a pressure cooker to save time and energy. It is faster and the meat becomes super tender in a pressure cooker. You can add a piece of bone to add more flavor to the broth. (image 1)
If you choose to have some tripe, liver, or intestines, please boil them separately from the meat. After boiling, throw away the water.
Take out the meat and tendon. Set aside. Keep the broth for later.
Deep-fry the potato slices until golden brown. Set aside. (image 2)
Wash clean the spices. Grind the spices in group A: shallots, garlic, candlenuts, ginger, turmeric, red chilis, cumin, coriander seeds, cinnamon, nutmeg, and cloves. If you have all the spices in ground form, you can mix all together. Add some water to make the blending more smoothly. (image 3 – 8)

photo collage of preparing the meat and spices.

photo collage of processing the spices and herbs.

Wash the spices from group B: lemongrass stalks, bay leaves, lime leaves, galangal. Set aside.
Heat some oil in a pot. Wait until it is hot enough. Put in the blended spices from group A (image 9) and throw in spices from group B (image 10). Stir-fry until it is fragrant.
Pour the broth into the simmering spices (image 11).
Let the broth simmer. Once it simmers, pour in coconut milk and water (image 12).
Stir with a spatula to let the coconut milk blend well with the broth.
Put in the seasoning: sugar, salt, mushroom powder, and pepper. Taste it (image 13).
Keep stirring to avoid the coconut milk from cracking.

photo collage of cooking the spices and herbs.

photo collage of adding seasonings and sifting the broth.

Once the broth simmers, you can sieve the broth (image 14). This is optional. Some people like to have the broth as is. I like to have a smooth, clean broth, so I strained it.
Cut the desired meat and tendon, put in a bowl. Add some cut tomatoes and fried potatoes into it. (image 15)
Pour some coconut milk broth into the bowl (image 16).
Serve with crispy fried shallots, chili sauce, sweet soy sauce, minced leeks, and melinjo crackers (emping). (image 17, 18)
Press a piece of lime wedge into the Soto. Enjoy with steamed rice!

photo collage of assembling the soto in a bowl.

Serving

Serve this nice Soto Tangkar with steamed rice sprinkled with crispy fried shallots. Usually they are served separately, the soto in a bowl while the rice is on a plate. Add melinjo crackers (emping) on the plate or in the soto bowl.

You can add the chili sauce up to your preference so it is also separately served. Pieces of lime wedges also accompany the chili sauce plate.

Prepare your pickles (Acar Timun) in advance and this will be a great companion to Soto Tangkar.

Tips

If you plan to use tripe, intestines, liver in Soto Tangkar, boil them separately from the meat and throw away the water once the ingredients are tender.
You may add one piece of bone marrow while boiling the meat to make the broth more juicy and flavorful.
You can also add some milk into the broth if you prefer. Use evaporated milk for best result.
Tear the lime leaves for more fragrance.

Key spices include galangal, lemongrass, turmeric, and sometimes cumin for added tanginess.

Yes, it often features in celebrations and family gatherings, symbolizing togetherness and festivity.

a bowl of soto tangkar with sweet soy sauce drizzled into it.

Storage

You can keep leftover of Soto Tangkar in airtight container in the fridge for up to 5 days. Keep the meat separate from the broth. This way they can stay fresh.

Reheat the broth with low to medium heat. Put in the meat when the broth starts to simmer.