1. Boil tripe and lungs with 4 cm of crushed ginger and 2 bay leaves until soft. Drain. Clean wash. Cut the box. Set aside.
2. Boil water and brisket until cooked. Cut 2x2 cm. Strain the broth and take 1000 ml of the broth. Boil again with INDOMILK FULL CREAM PLAIN UHT MILK, brisket, tripe, and lung.
3. Heat the ORCHID BUTER SALTED. Saute ground spices, cinnamon, cloves, lemon grass, galangal, and bay leaf until fragrant. Add it to the beef stew. Bring it to a boil again.
4. Add salt, nutmeg powder, pepper powder, and sugar. Stir until it boils again. Add lime leaves. Leave it for a while then take it out.
