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Soto Mata Sapi Madurese Beef Eyeball Soup

Beef Eyeball Soup – Soto Mata Sapi

Soto Mata Sapi is one of the most unique and extreme dishes from Bangkalan, Madura, Indonesia. The highlight of this soup is the use of whole beef eyeballs (mata sapi), cooked alongside beef tripe and sometimes small chunks of beef. The broth is deeply spiced, reddish in color, and fragrant with herbs. Traditionally, it is served with lontong (compressed rice cakes) or ketupat, topped with fried shallots, celery, and a squeeze of lime. While adventurous eaters in Indonesia enjoy the whole eyeball as a delicacy, this recipe also offers substitute ideas for international cooks.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 Servings
Course: Main Course, Soup
Cuisine: Indonesian, Madura
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Proteins
  • 4 whole beef eyeballs mata sapi – cleaned and rinsed thoroughly
  • 250 g beef tripe babat sapi – or substitute with brisket or beef shank - cut into bite-sized pieces
  • 250 g beef chunks daging sapi – cut into bite-sized pieces
Spice Paste (Bumbu Halus)
  • 6 shallots bawang merah – or substitute with 3 small red onions
  • 4 cloves garlic bawang putih
  • 5 red chilies cabai merah – adjust to spice tolerance
  • 3 candlenuts kemiri – or substitute with macadamia nuts
  • 2 inches fresh turmeric kunyit – or 1 tsp ground turmeric
  • 1 inch ginger jahe
  • 1 inch galangal lengkuas
  • 1 tsp coriander seeds ketumbar – toasted
  • ½ tsp white peppercorns lada putih
Aromatics
  • 2 stalks lemongrass serai – bruised
  • 4 kaffir lime leaves daun jeruk
  • 2 Indonesian bay leaves daun salam – or substitute with regular bay leaves
Seasoning
  • 2 tsp salt or to taste
  • ½ tsp sugar
  • 3 tbsp cooking oil
For Serving
  • Lontong/ketupat rice cakes or plain steamed rice
  • Fried shallots
  • Chopped celery or cilantro
  • Lime wedges
  • Sambal Indonesian chili paste, optional

Instruction
 

  1. Blanch the Eyeballs
    Rinse the beef eyeballs thoroughly. Place them in boiling water and blanch for about 5 minutes to remove impurities. Discard the water completely. This step ensures a cleaner flavor and clearer broth.
  2. Begin the Broth Properly
    Begin with a large pot of water and bring it to a rolling boil. This is important—the proteins must be added only once the water is already boiling, to ensure a clean, clear broth. Gently lower in the blanched eyeballs, tripe (or brisket), and beef chunks. Skim off any foam that rises to the surface.
  3. Make the Spice Paste
    In a blender or mortar and pestle, grind shallots, garlic, chilies, candlenuts, turmeric, ginger, galangal, coriander, and white pepper into a smooth paste.
  4. Cook the Spices
    Heat the oil in a pan. Sauté the spice paste until fragrant and the oil begins to separate, about 5–7 minutes. Add lemongrass, kaffir lime leaves, and bay leaves. Stir briefly to release their aroma.
  5. Combine and Simmer
    Transfer the sautéed spice mixture into the boiling pot. Lower the heat and let everything simmer gently for about 3 hours. This slow cooking will soften the eyeballs, tenderize the meat, and deepen the broth into its signature reddish hue.
  6. Final Seasoning
    Add salt and a pinch of sugar to balance the flavors. Adjust seasoning to taste.
  7. Serve
    Ladle the hot broth, eyeballs, and meat into bowls. Serve with lontong or rice, garnish with fried shallots and celery, and offer lime wedges and sambal on the side.

Notes

  • Eyeballs: If beef eyeballs are difficult to source, you may substitute with beef shank, brisket, or marrow bones. The unique gelatinous texture of eyeballs will be missing, but the broth will still be rich and flavorful.
  • Candlenuts (kemiri): Not commonly available in Western stores; use macadamia nuts as a good substitute.
  • Aromatics: Kaffir lime leaves may be found in Asian or Thai grocery stores; if unavailable, use a little lime zest for a citrus note.
  • Spice Level: Indonesian chilies are medium-hot. Adjust by using fewer chilies or swapping with milder varieties like red Fresno peppers.
  • Serving: If lontong or ketupat is unavailable, serve with plain steamed rice or even crusty bread for a fusion touch.