From South SulawesiVegetables, Soto & Soups
Coto Makassar (Makassar Beef and Offal Soup)
Coto Makassar
Makassar beef and offal soup thickened with toasted peanuts and rice-washing water, served with ketupat or buras rice cakes.
- Time
- 3 hr
- Serves
- 8 people
- Origin
- South Sulawesi
- Type
- Vegetables, Soto & Soups
Ingredients
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Spice paste
To serve
How to Make
Boil the beef and offal in the rice-washing water with lemongrass, bay leaves and galangal until tender.
Remove the meat and offal, cut into small cubes and return to the broth.
Fry the paste until fragrant and cooked.
Add the fried paste and ground peanuts to the broth and season with salt.
Simmer on low heat 30 minutes until thick and well flavoured.
Serve with ketupat, spring onion, celery, fried shallots and tauco sambal.
Kitchen tip
Using the second or third rice-washing water makes the broth slightly thick and richer.
Questions
Where does Coto Makassar (Makassar Beef and Offal Soup) come from?
Coto Makassar is a traditional dish from South Sulawesi (capital: Makassar), in the Sulawesi region of Indonesia.
How long does Coto Makassar (Makassar Beef and Offal Soup) take to make?
It takes about 3 hr in total to make 8 servings, including preparation.
What is the secret to a good Coto Makassar (Makassar Beef and Offal Soup)?
Using the second or third rice-washing water makes the broth slightly thick and richer.