With a similar flavor profile to Soto Betawi, but a bit more of an adventurous dish, sop kaki kambing is an Indonesian dish for meat lovers, and particularly for goat lovers. Walking into a warung that serves sop kaki kambing, it reminded me a lot of walking into a restaurant in Kenya or Tanzania that serves nyama choma. There were a couple fresh skinned goats hanging from a rafter of the tent, and little by little, the meat was sliced up, cooked, and then displayed at the front of the restaurant.
When you eat sop kaki kambing, you first have a chance to choose whatever parts of the goat you want to eat, which are already pre-cooked. I was hanging out with Ken from Cowokrakus, and we chose some goat feet, eye sockets, and goat brain. All the different goat ingredients were added to a bowl, then covered a lightly creamy and buttery soup.
Where: Sudi Mampir Restaurant; Address: Jalan Biak Jakarta; Open hours: Around 5 pm – Midnight daily; Prices: We paid 208,000 IDR ($15.52) for two bowls of lots of organs soup and sate.
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