Coto Makassar - Makassar Beef Soup

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour 30 mins

Total Time: 2 hours

Serves: 4


  • Coto (Beef Soup)
  • 5 tablespoon cooking oil
  • 15 cloves garlic, minced
  • 3 lemon grass, chopped and bruised
  • 2 inch fresh galangal (Indonesian: lengkuas), peeled and bruised
  • 5 teaspoon coriander powder (Indonesian: bubuk ketumbar)
  • 1 teaspoon ground cumin (Indonesian: bubuk jinten)
  • 1 tablespoon salt
  • 1 tablespoon ground pepper
  • 500 gram beef shank (Indonesian: daging sengkel)
  • 500 gram tripe (Indonesian: babat)
  • 2 liter water
  • Sambal Tauco (Chili Sauce)
  • 2 tablespoon cooking oil
  • 4 red chilies (Indonesian: cabe merah keriting)
  • 4 Thai chilies (Indonesian: cabe rawit)
  • 4 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 5 tablespoon fermented soy bean (Indonesian: tauco)
  • Garnish
  • 2 scallions (Indonesian: daun bawang), finely chopped
  • 2 celery leaves (Indonesian: daun seledri), finely chopped
  • 3-4 limes, cut into wedges


  • Coto (Beef Soup)
    1. In a soup pot, heat cooking oil and fry the garlic, lemon grass, galangal, coriander, cumin, salt, and ground pepper until fragrant, about 3-5 minutes.
    2. Add beef shank, tripe, and water and bring to a boil. Reduce heat and simmer for 30 minutes.
    3. Remove the beef and tripe and cut into bite size pieces. Return to the pot and bring to another boil. Simmer for 1 hour until tender.
  • Sambal Tauco (Chili Sauce)
    1. Heat the cooking oil in a frying pan and fry the red chilies, Thai chilies, shallots, and garlic until fragrant, about 3 minutes. Remove from the pan.
    2. Combine fried chilies, shallots, garlic, and tauco in a food processor and grind to a smooth paste to make the sambal tauco.
  • To Serve
    1. Divide coto in 4 to 6 servings bowls. Top each bowl with chopped scallions and celery leaves and serve with a side of sambal tauco and lime wedges.

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