Soto Jeroan
Asia — Indonesia
Indonesia's most important offal soup framework. Multiple organs simmered in spiced broth and served with rice, vermicelli, fried shallots, and sambal.
Cuts in this tradition
Cultural context
Soto is one of Indonesia's national dishes. The jeroan version incorporates multiple offal cuts into the same bowl. Found nationwide in street stalls, warungs, and restaurants. Among the world's most diverse single-bowl offal traditions.
Preparation
Organs cleaned and blanched separately. Broth built from beef bones, lemongrass, galangal, turmeric, ginger, garlic, and shallots. Organs added and simmered until tender. Served with rice or vermicelli, fried shallots, lime, sambal, and kecap manis.