Ingredients:

• 1 beef tongue, soaked in cold water for 2-3 hours and dried
• 400 gr honeycomb tripe, soaked in cold water for 15 minutes and dried
• 1 beef heart, cleaned from fat, arteries and fibrous tissue
• 2 stalks lemon grass, bruised
• 1 turmeric leaf (optional)
• 3 kaffir lime leaves
• 1 tbs tamarind juice
• 1 tsp salt
• 75 gr rice flour and 1 tbs constarch, diluted in a cup of warm water
• 1 tbs cornstarch
• 1000 ml water
• 45-50 skewers

Spice paste ingredients:

• 10 shallots
• 6 cloves garlic
• 6 red chilies
• 2 tsp coriander
• 1 tsp ground cumin
• 5 cm turmeric
• 4 cm ginger
• 2 cm galangal
• 1 tsp white pepper
• salt to taste.

Directions:

• Put the beef tongue in a saucepan, add 500 ml water and 1 tbs salt. Bring to a boil and simmer for 2 hours. Drain and set aside.
• Cut the beef tongue, tripe, and heart into big slices.
• Grind spice paste ingredients into a smooth paste.
• Boil 500 ml water, add the offal slices. Add spice paste, turmeric leaf, lemon grass, kaffir lime leaves, and tamarind juice. Simmer for 45-50 minutes. With a slotted spoon, take out the offal slices and leave them to cool on a plate.
• Continue cooking. Add the rice flour and cornstarch solution. Stir to combine and continue until thickened. Remove the pan from the heat.
• Cut the offal slices into small pieces. Put them onto skewers, 5-6 pieces for each skewer.
• Briefly grill the skewers until the meat is browned. Remove.
• Serve the satay with ketupat (pressed rice). Reheat the sauce and pour into the satay and ketupat. Garnish with fried shallots, if desired. Enjoy while it’s still hot.