Kaldu Kokot: A Rich and Flavorful Soup from the Heart of Madura

Bangkalan, Madura, is known for its bold and flavorful cuisine. Among its iconic dishes, Kaldu Kokot stands out as a true specialty soup. In the Madurese language, "kokot" refers to a cow's foot or tendon. This dish is a perfect blend of a thick, savory broth and tender, gelatinous pieces of cow's foot.

The unique character of Kaldu Kokot lies in its broth, which is not clear like a typical beef broth but rather thick and slightly cloudy. This is due to the use of mung beans as one of the key ingredients. The mung beans are boiled together with the cow's foot and spices until they break down, creating a rich, textured soup. The savory flavor of the cow's foot and spices combines with the subtle nuttiness of the mung beans, resulting in a deeply satisfying and warming dish. Kaldu Kokot is often served with a sprinkle of crispy fried shallots and a squeeze of lime to add fragrance and a refreshing tang.

Kaldu Kokot Recipe from Bangkalan

Here is a simple way to make delicious Kaldu Kokot at home.

Ingredients

Main Ingredients:

• 500 grams of cow's foot or tendon
• 100 grams of mung beans, soaked for 1-2 hours
• 2 stalks of lemongrass, bruised
• 3 bay leaves
• 2 cm of galangal, bruised
• 2 liters of water
• Salt and sugar to taste

Spice Paste:

• 8 shallots
• 5 cloves of garlic
• 2 cm of ginger
• 2 cm of fresh turmeric
• ½ tsp white pepper
• 1 tsp coriander powder

Garnishes:

• Fried shallots
• Chili paste (sambal)
• Shrimp crackers or emping (melinjo nut crackers)
• Lime wedges

Instructions

1. Prepare the Cow's Foot: Boil the cow's foot in water until tender. Use low heat and cook for a long time (about 2-3 hours). Discard the first batch of boiling water to remove impurities. Add fresh water and continue cooking until tender.
2. Prepare the Spice Paste: Blend or grind all the ingredients for the spice paste until smooth. Sauté the paste in a little oil until fragrant. Add the bruised lemongrass, bay leaves, and galangal. Stir until fragrant.
3. Make the Broth: Add the sautéed spice paste to the pot with the tender cow's foot. Stir well. Add the soaked mung beans.
4. Simmer Until Cooked: Continue to boil the soup until the mung beans have burst and thickened the broth. Cook until all the ingredients are well combined and the soup is flavorful. Add salt and a little sugar to taste.
5. Serve: Pour the hot Kaldu Kokot into a bowl. Garnish with a generous sprinkle of fried shallots. Serve with side dishes like chili paste and a squeeze of lime. It's best enjoyed with a bowl of warm rice.