In a large pot, add the beef tripe, beef bones (if using), lemongrass, and kaffir lime leaves. Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for about 2 hours until the tripe is tender.

Meanwhile, in a separate pan, heat the vegetable oil over medium heat. Add the minced garlic, chopped shallots, and grated ginger. Sauté until fragrant and lightly golden.

Add the ground turmeric, coriander, cumin, and salt to the pan. Stir well to combine the spices with the aromatics.

Transfer the sautéed spice mixture to the pot with the simmering tripe. Stir to distribute the flavors evenly. Continue simmering for another 30 minutes to allow the flavors to meld together.

Once the soup is ready, remove the lemongrass stalks and kaffir lime leaves. Taste and adjust the seasoning if needed.

To serve, place a few slices of rice cakes (lontong) into each bowl. Ladle the Soto Babat over the rice cakes. Top with blanched bean sprouts and a squeeze of fresh lime juice. Garnish with fried shallots and chopped cilantro, if desired.