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Sop Kikil Sapi Surabaya Luxcrato.com

Indonesian Cow Foot Soup (Sop Kikil)

Sop Kikil is a traditional Indonesian soup made from kikil — the thick skin and connective tissue from the cow’s foot, especially around the ankle and hoof. When simmered for a long time, kikil becomes tender and pleasantly chewy, delivering a unique, collagen-rich texture. The broth is infused with warm spices like clove and cinnamon, enriched with a touch of milk, and finished with fresh lime juice for a bright, comforting flavor. It’s served hot with fresh herbs, fried shallots, and crispy crackers.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 4 people
Course: Main Course, Soup
Cuisine: Indonesian, Surabaya
Calories: 350
Ingredients Method Notes

Ingredients
  

For the broth
  • 1.5 lbs kikil – boiled cow foot skin and tendon (kikil sapi: thick skin and connective tissue from the cow’s ankle and foot area. Find it frozen or fresh in Asian or Hispanic grocery stores, often labeled “beef tendon” or “cow feet.”)
  • 8 cups 2 liters water
  • 2 whole cloves
  • 1/4 whole nutmeg lightly cracked (or 1/4 tsp ground nutmeg)
  • 1.5- inch 4 cm cinnamon stick
  • 1.25- inch 3 cm piece of fresh ginger, smashed
  • 1 tsp salt or to taste
For the soup base
  • 1/2 cup whole milk or evaporated milk for a richer taste
  • 1 tsp ground black pepper
  • 2 tbsp Indonesian sweet soy sauce kecap manis. Substitute: soy sauce + a pinch of brown sugar or molasses
  • 1 tbsp vegetable oil
  • 2 tbsp lime juice or jeruk limau if available
Toppings and Garnishes
  • 1 medium tomato thinly sliced
  • 2 scallions green onions, finely sliced
  • 2 stalks celery leaves or flat-leaf parsley finely chopped
  • 1 tbsp fried shallots bawang goreng, available in jars at Asian stores
  • Emping crackers Indonesian melinjo nut chips or substitute with unsalted tortilla chips or rice crackers

Instruction
 

  1. Prepare the kikil (cow foot skin and tendon)
    Rinse kikil thoroughly. Place in a pot with 8 cups (2 liters) of water. Add cloves, nutmeg, cinnamon stick, and smashed ginger. Bring to a boil, then reduce to a simmer. Cook uncovered for 45–60 minutes, or until the kikil is tender and gelatinous. Skim off foam or impurities during cooking.
  2. Strain and slice
    Remove the kikil and slice into bite-sized pieces. Reserve 4 cups (1 liter) of the cooking liquid as broth. Strain to remove whole spices if desired.
  3. Build the soup base
    In a clean pot, heat the reserved broth. Add milk, black pepper, salt, sweet soy sauce, and vegetable oil. Stir gently and heat until hot, but do not boil vigorously to prevent the milk from curdling. Add lime juice and turn off the heat.
  4. Assemble and serve
    Divide sliced kikil into bowls. Ladle the hot soup over. Top each serving with sliced tomato, scallions, celery leaves or parsley, and fried shallots. Serve hot with emping or your favorite crunchy crackers on the side.

Notes

  • Kikil substitution: If cow foot or tendon is unavailable, you can substitute with beef tendon, oxtail, or even beef shank. While the texture differs, it still pairs well with the spiced broth.
  • Where to find kikil: Look for it in Asian markets under “cow feet,” “beef tendon,” or ask your butcher. Frozen versions are easier to find.
  • Kecap manis: An essential sweet soy sauce in Indonesian cooking. Brands like ABC or Bango are sold in Asian supermarkets or online. To mimic the flavor, mix regular soy sauce with molasses or brown sugar.
  • Milk variations: For a creamier soup, use evaporated milk. For a dairy-free version (not traditional), coconut milk can be used.
  • Emping alternatives: Unsalted tortilla chips or rice crackers make good substitutes if emping is unavailable. You can also omit for a lighter version.
  • Texture tip: If you’re new to kikil, be aware the texture is gelatinous and chewy — a delicacy in Indonesian cuisine but unfamiliar to some Western palates.