Diversity of Indonesian offal-based dishes
Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which is offal (including tripe, lung, intestine, liver, and so on). The utilization of offal ha...
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| Veröffentlicht in: | Journal of Ethnic Foods 2023-06, Vol.10 (1), p.1-19, Article 15 |
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| creator | Prastowo, Indro Nurusman, Arief Abdillah Moro, Hendro Kusumo Eko Prasetyo Rizkianti Dewi, Cyntia |
| description | Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which is offal (including tripe, lung, intestine, liver, and so on). The utilization of offal has created myriad recipes of offal-based dishes (OBDs), resulting in a culinary diversity across the nation. Therefore, this article aimed to identify and create a culinary profile of Indonesian OBDs based on geographical distribution. To strengthen this culinary profile, historical creations of Indonesian OBDs were also elucidated. For centuries, Indonesian OBDs have been shaped by several factors, such as natural resources, history, religio-cultural, and economic backgrounds. For instance, specialties such as
momoh
(braised offal) from Central Java and
pallubasa
(coconut milk-based offal soup) from South Sulawesi were developed due to religio-cultural and economic reasons, respectively. Although 139 Indonesian OBDs are widely distributed across 23 Indonesian provinces, the foods are mostly concentrated in West Sumatra (31 dishes), Central Java (18 dishes), and East Java (14 dishes). Furthermore, intestine, liver, and tripe are the most commonly used types of offal as utilized in over 40 dishes; while cattle, water buffalo, and chicken are the most utilized sources of offal. Meanwhile, pig offal is only used in the non-Muslim regions of Indonesia. The creation of Indonesian OBDs is also influenced by foreign cultures. For example,
gulai tambusu
(intestine curry) from West Sumatra,
rabeg
(Bantenese-styled mutton curry) from Banten,
babat gongso
(stir-fried cattle tripe) from Central Java, and the ubiquitous
sop buntut
(oxtail soup) demonstrate Indian, Arabian, Chinese, and colonial influences, respectively. However, OBD such as
saksang
(pork stewed in pig blood), which originated from Batak ethnic group, retains the native culinary features. Additionally, OBDs recipes involve several spices, herbs, and other ingredients that can maintain and improve their organoleptic attributes. |
| doi_str_mv | 10.1186/s42779-023-00181-8 |
| format | Article |
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momoh
(braised offal) from Central Java and
pallubasa
(coconut milk-based offal soup) from South Sulawesi were developed due to religio-cultural and economic reasons, respectively. Although 139 Indonesian OBDs are widely distributed across 23 Indonesian provinces, the foods are mostly concentrated in West Sumatra (31 dishes), Central Java (18 dishes), and East Java (14 dishes). Furthermore, intestine, liver, and tripe are the most commonly used types of offal as utilized in over 40 dishes; while cattle, water buffalo, and chicken are the most utilized sources of offal. Meanwhile, pig offal is only used in the non-Muslim regions of Indonesia. The creation of Indonesian OBDs is also influenced by foreign cultures. For example,
gulai tambusu
(intestine curry) from West Sumatra,
rabeg
(Bantenese-styled mutton curry) from Banten,
babat gongso
(stir-fried cattle tripe) from Central Java, and the ubiquitous
sop buntut
(oxtail soup) demonstrate Indian, Arabian, Chinese, and colonial influences, respectively. However, OBD such as
saksang
(pork stewed in pig blood), which originated from Batak ethnic group, retains the native culinary features. Additionally, OBDs recipes involve several spices, herbs, and other ingredients that can maintain and improve their organoleptic attributes.</description><identifier>ISSN: 2352-6181</identifier><identifier>EISSN: 2352-6181</identifier><identifier>EISSN: 2352-619X</identifier><identifier>DOI: 10.1186/s42779-023-00181-8</identifier><language>eng</language><publisher>Amsterdam: BioMed Central</publisher><subject>Acculturation ; Cattle ; Culinary profile ; Cultural heritage ; Diversity ; Ethnic groups ; Ethnical identity ; Herbs ; Hinduism ; History ; Indonesia ; Literature reviews ; Liver ; Milk ; Multiculturalism & pluralism ; Natural resources ; Offal ; Offal-based dishes ; Proteins ; Provinces ; Recipes ; Spices ; Traditions ; Vegetarianism ; Wealth</subject><ispartof>Journal of Ethnic Foods, 2023-06, Vol.10 (1), p.1-19, Article 15</ispartof><rights>2023. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3008-cd7af99fe1a613d1af9bd769f858ae0db27d342257eb0e1b24212ab401672fdd3</citedby><cites>FETCH-LOGICAL-c3008-cd7af99fe1a613d1af9bd769f858ae0db27d342257eb0e1b24212ab401672fdd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,860,27901,27902</link.rule.ids></links><search><creatorcontrib>Prastowo, Indro</creatorcontrib><creatorcontrib>Nurusman, Arief Abdillah</creatorcontrib><creatorcontrib>Moro, Hendro Kusumo Eko Prasetyo</creatorcontrib><creatorcontrib>Rizkianti</creatorcontrib><creatorcontrib>Dewi, Cyntia</creatorcontrib><title>Diversity of Indonesian offal-based dishes</title><title>Journal of Ethnic Foods</title><description>Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which is offal (including tripe, lung, intestine, liver, and so on). The utilization of offal has created myriad recipes of offal-based dishes (OBDs), resulting in a culinary diversity across the nation. Therefore, this article aimed to identify and create a culinary profile of Indonesian OBDs based on geographical distribution. To strengthen this culinary profile, historical creations of Indonesian OBDs were also elucidated. For centuries, Indonesian OBDs have been shaped by several factors, such as natural resources, history, religio-cultural, and economic backgrounds. For instance, specialties such as
momoh
(braised offal) from Central Java and
pallubasa
(coconut milk-based offal soup) from South Sulawesi were developed due to religio-cultural and economic reasons, respectively. Although 139 Indonesian OBDs are widely distributed across 23 Indonesian provinces, the foods are mostly concentrated in West Sumatra (31 dishes), Central Java (18 dishes), and East Java (14 dishes). Furthermore, intestine, liver, and tripe are the most commonly used types of offal as utilized in over 40 dishes; while cattle, water buffalo, and chicken are the most utilized sources of offal. Meanwhile, pig offal is only used in the non-Muslim regions of Indonesia. The creation of Indonesian OBDs is also influenced by foreign cultures. For example,
gulai tambusu
(intestine curry) from West Sumatra,
rabeg
(Bantenese-styled mutton curry) from Banten,
babat gongso
(stir-fried cattle tripe) from Central Java, and the ubiquitous
sop buntut
(oxtail soup) demonstrate Indian, Arabian, Chinese, and colonial influences, respectively. However, OBD such as
saksang
(pork stewed in pig blood), which originated from Batak ethnic group, retains the native culinary features. Additionally, OBDs recipes involve several spices, herbs, and other ingredients that can maintain and improve their organoleptic attributes.</description><subject>Acculturation</subject><subject>Cattle</subject><subject>Culinary profile</subject><subject>Cultural heritage</subject><subject>Diversity</subject><subject>Ethnic groups</subject><subject>Ethnical identity</subject><subject>Herbs</subject><subject>Hinduism</subject><subject>History</subject><subject>Indonesia</subject><subject>Literature reviews</subject><subject>Liver</subject><subject>Milk</subject><subject>Multiculturalism & pluralism</subject><subject>Natural resources</subject><subject>Offal</subject><subject>Offal-based dishes</subject><subject>Proteins</subject><subject>Provinces</subject><subject>Recipes</subject><subject>Spices</subject><subject>Traditions</subject><subject>Vegetarianism</subject><subject>Wealth</subject><issn>2352-6181</issn><issn>2352-6181</issn><issn>2352-619X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><sourceid>LD-</sourceid><sourceid>LD.</sourceid><sourceid>QXPDG</sourceid><sourceid>DOA</sourceid><recordid>eNpNkE9LAzEQxRdRsGi_gKeCNyGamWQ3yVHqv0LBi55Dskk0pW5q0gr99sauiKeZ93i8GX5NcwH0GkB2N4WjEIpQZIRSkEDkUTNB1iLpqjr-t58201KipZwLzlHJSXN1F798LnG7n6UwWwwuDb5EM1QVzJpYU7ybuVjefTlvTqpV_PR3njWvD_cv8yeyfH5czG-XpGeUStI7YYJSwYPpgDmowjrRqSBbaTx1FoVjHLEV3lIPFjkCGsspdAKDc-ysWYy9LpmV3uT4YfJeJxP1wUj5TZu8jf3aawAWOBrFWGt57VOIvveeCdVxBl1fuy7Hrk1OnztftnqVdnmo72uUXMm28oOawjHV51RK9uHvKlD9g1iPiHVFrA-ItWTfKaRsVQ</recordid><startdate>20230601</startdate><enddate>20230601</enddate><creator>Prastowo, Indro</creator><creator>Nurusman, Arief Abdillah</creator><creator>Moro, Hendro Kusumo Eko Prasetyo</creator><creator>Rizkianti</creator><creator>Dewi, Cyntia</creator><general>BioMed Central</general><general>BMC</general><scope>AAYXX</scope><scope>CITATION</scope><scope>0-V</scope><scope>3V.</scope><scope>7XB</scope><scope>88J</scope><scope>8BJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ALSLI</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FQK</scope><scope>GNUQQ</scope><scope>JBE</scope><scope>LD-</scope><scope>LD.</scope><scope>M2R</scope><scope>PETBT</scope><scope>PHGZM</scope><scope>PHGZT</scope><scope>PHNHU</scope><scope>PIMPY</scope><scope>PKEHL</scope><scope>PMKZF</scope><scope>POGQB</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRQQA</scope><scope>Q9U</scope><scope>QXPDG</scope><scope>DOA</scope></search><sort><creationdate>20230601</creationdate><title>Diversity of Indonesian offal-based dishes</title><author>Prastowo, Indro ; Nurusman, Arief Abdillah ; Moro, Hendro Kusumo Eko Prasetyo ; Rizkianti ; Dewi, Cyntia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3008-cd7af99fe1a613d1af9bd769f858ae0db27d342257eb0e1b24212ab401672fdd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acculturation</topic><topic>Cattle</topic><topic>Culinary profile</topic><topic>Cultural heritage</topic><topic>Diversity</topic><topic>Ethnic groups</topic><topic>Ethnical identity</topic><topic>Herbs</topic><topic>Hinduism</topic><topic>History</topic><topic>Indonesia</topic><topic>Literature reviews</topic><topic>Liver</topic><topic>Milk</topic><topic>Multiculturalism & pluralism</topic><topic>Natural resources</topic><topic>Offal</topic><topic>Offal-based dishes</topic><topic>Proteins</topic><topic>Provinces</topic><topic>Recipes</topic><topic>Spices</topic><topic>Traditions</topic><topic>Vegetarianism</topic><topic>Wealth</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Prastowo, Indro</creatorcontrib><creatorcontrib>Nurusman, Arief Abdillah</creatorcontrib><creatorcontrib>Moro, Hendro Kusumo Eko Prasetyo</creatorcontrib><creatorcontrib>Rizkianti</creatorcontrib><creatorcontrib>Dewi, Cyntia</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Social Sciences Premium Collection</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Social Science Database (Alumni Edition)</collection><collection>International Bibliography of the Social Sciences (IBSS)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Social Science Premium Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>International Bibliography of the Social Sciences</collection><collection>ProQuest Central Student</collection><collection>International Bibliography of the Social Sciences</collection><collection>Ethnic NewsWatch</collection><collection>Ethnic NewsWatch (Alumni)</collection><collection>Social Science Database</collection><collection>ProQuest Global & International Studies Collection</collection><collection>ProQuest Central (New)</collection><collection>ProQuest One Academic (New)</collection><collection>ProQuest One Global Studies & International Relations</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Middle East (New)</collection><collection>ProQuest Digital Collections</collection><collection>ProQuest Sociology & Social Sciences Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest One Social Sciences</collection><collection>ProQuest Central Basic</collection><collection>Diversity Collection</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Journal of Ethnic Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Prastowo, Indro</au><au>Nurusman, Arief Abdillah</au><au>Moro, Hendro Kusumo Eko Prasetyo</au><au>Rizkianti</au><au>Dewi, Cyntia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Diversity of Indonesian offal-based dishes</atitle><jtitle>Journal of Ethnic Foods</jtitle><date>2023-06-01</date><risdate>2023</risdate><volume>10</volume><issue>1</issue><spage>1</spage><epage>19</epage><pages>1-19</pages><artnum>15</artnum><issn>2352-6181</issn><eissn>2352-6181</eissn><eissn>2352-619X</eissn><abstract>Indonesia is a home to diverse ethnicities and cultures that have influenced its culinary tradition. Moreover, Indonesian culinary tradition is shaped by the country’s wealth of natural resources, one of which is offal (including tripe, lung, intestine, liver, and so on). The utilization of offal has created myriad recipes of offal-based dishes (OBDs), resulting in a culinary diversity across the nation. Therefore, this article aimed to identify and create a culinary profile of Indonesian OBDs based on geographical distribution. To strengthen this culinary profile, historical creations of Indonesian OBDs were also elucidated. For centuries, Indonesian OBDs have been shaped by several factors, such as natural resources, history, religio-cultural, and economic backgrounds. For instance, specialties such as
momoh
(braised offal) from Central Java and
pallubasa
(coconut milk-based offal soup) from South Sulawesi were developed due to religio-cultural and economic reasons, respectively. Although 139 Indonesian OBDs are widely distributed across 23 Indonesian provinces, the foods are mostly concentrated in West Sumatra (31 dishes), Central Java (18 dishes), and East Java (14 dishes). Furthermore, intestine, liver, and tripe are the most commonly used types of offal as utilized in over 40 dishes; while cattle, water buffalo, and chicken are the most utilized sources of offal. Meanwhile, pig offal is only used in the non-Muslim regions of Indonesia. The creation of Indonesian OBDs is also influenced by foreign cultures. For example,
gulai tambusu
(intestine curry) from West Sumatra,
rabeg
(Bantenese-styled mutton curry) from Banten,
babat gongso
(stir-fried cattle tripe) from Central Java, and the ubiquitous
sop buntut
(oxtail soup) demonstrate Indian, Arabian, Chinese, and colonial influences, respectively. However, OBD such as
saksang
(pork stewed in pig blood), which originated from Batak ethnic group, retains the native culinary features. Additionally, OBDs recipes involve several spices, herbs, and other ingredients that can maintain and improve their organoleptic attributes.</abstract><cop>Amsterdam</cop><pub>BioMed Central</pub><doi>10.1186/s42779-023-00181-8</doi><tpages>19</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acculturation Cattle Culinary profile Cultural heritage Diversity Ethnic groups Ethnical identity Herbs Hinduism History Indonesia Literature reviews Liver Milk Multiculturalism & pluralism Natural resources Offal Offal-based dishes Proteins Provinces Recipes Spices Traditions Vegetarianism Wealth |
| title | Diversity of Indonesian offal-based dishes |
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