Denpasar –
The beef lawar cooked by Rimen Odah Jaran (90) is legendary and a favorite of Denpasar residents, since the 70s. This stall, which is located on Jalan Tukad Nyali Number 15, Denpasar, is very suitable for lunch.
“Most people eat here. There are also those who ask for it to be wrapped,” said Wayan Sumarni (46), Odah Jaran’s son-in-law, when met detikBali in Denpasar, Sunday (11/8/2024).
Warung Odah Jaran is quite easy to find. Namely the food court next to Letda Made Pica Field.
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detikBali stop by and try Odah Jaran’s white beef lawar dish. In general, the taste did not disappoint.
A portion of beef lawar and iced tea is priced at IDR 25 thousand. In one plate, apart from rice, there is chili sauce made from black pepper, beef made from lawar, rambak crackers, fried innards, and beef intestines or curcuma boiled with cow’s blood.
However, the taste of the beef is less pronounced. The spicy sensation from the pepper seasoning is quite dominant even though it has not been added with chili sauce, which seems to obscure the taste of the beef.
“Here there are two cow lawar. White cow lawar and red cow lawar. The red one uses boiled raw cow blood,” said Sumarni
Sumarni said that since the 70s, his in-laws had been selling lawar beef on Sanur Beach. Then, he moved to Bali Beach. Then, in 2019, the Odah Jaran stall moved to Jalan Tukad Nyali.
 The atmosphere of the Odah Jaran Beef Lawar Stall on Jalan Tukad Nyali Number 15, Denpasar, Monday (12/8/2024). (Aryo Mahendro/detikBali) |
While selling, Odah Jaran is assisted by his children or nephews. All food ingredients are cooked at his house on Jalan WR Supratman and then taken to the shop. It was only two years ago that Odah Jaran decided to retire.
“Mrs. Odah Jaran retired two years ago. She is old. She is over 90. She only accompanies us here. Our family cooks and sells. There are her niece, her son (Odah Jaran) and her husband,” said Sumarni.
While selling beef lawar, the stall is not open for more than three hours. Open from 10.00 WIT until 13.00 WITA. Sometimes, the merchandise runs out before 13.00 WITA.
“We can’t open it early in the morning. We have to make the nasi lawar first. We’re only open until noon. By now (not yet 1 pm) it’s finished,” said Sumarni.
Red and white cow lawar are both customer favorites. In a day, Sumarni is able to sell around 50 portions. The majority of customers choose to eat at his stall.
Agung Putra (40), a customer from Denpasar, admitted that he liked Odah Jaran’s beef lawar dish. Although not every day, he often eats lunch at that shop.
“Not every day, but I often eat here with my wife,” said Agung.
 Lawar white cattle Odah Jaran on Jalan Tukad Nyali Number 15, Denpasar, Monday (12/8/2024). (Aryo Mahendro/detikBali) |
According to him, the taste of Odah Jaran beef lawar is legendary. Has not changed since 1970. According to him, the taste of beef, offal and chili sauce is the most distinctive and has never changed.
“This means that the innards, lawar and chili sauce, when combined into one, have their own taste,” he said.
 Odah Jaran beef lawar stall on Jalan Tukad Nyali Number 15, Denpasar, Monday (12/8/2024). (Aryo Mahendro/detikBali) |
(nor/gsp)
