Soto Madura

Cut the beef or internals into bite-sized pieces and place in a large pot with enough water to cover by 2 inches. Bring to a boil, then drain and rinse the meat under cold water to remove impurities.

Peel and slice the ginger into thin strips. Slice the scallions diagonally into 2-inch pieces, separating white and green parts.

Return the cleaned meat to the pot with 1.5 liters of fresh water. Add the ginger slices and white parts of the scallions, then bring to a boil.

Reduce heat to low and simmer the broth for 45 minutes until the meat is tender and the broth is flavorful.

While the broth simmers, bring a separate pot of water to a boil and cook the rice noodles according to package directions until tender. Drain and rinse with cold water to prevent sticking.

Blanch the bean sprouts in boiling water for 2-3 minutes, then drain and set aside.

Season the broth with salt and pepper to taste. Add the green parts of the scallions.

Chop the Indonesian parsley and cut the lime into wedges for serving.

Divide the cooked rice noodles among serving bowls. Ladle the hot broth and meat over the noodles, then top with blanched bean sprouts.

Garnish with chopped Indonesian parsley and green scallions. Serve immediately with lime wedges on the side for squeezing over the soup.