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Coto Makassar - Makassar Beef Soup
Makassar is the provincial capital of South Sulawesi and is famous for its coto (beef soup) and konro (ribs soup). Coto is traditionally made from beef and beef entrails such as tripes, liver, lungs, etc, and most often in combination of several types of entrails. For this recipe, I will use only tripes, but you can substitute it with other entrails or even use all beef if you have an aversion to entrails. As with all kind of coto (soto), some sort of sambal is usually a must, and the Makassar people loves to eat their coto with sambal tauco. Another typical accompaniment is buras (rice cooked in coconut milk and spices then wrapped in banana leaves and steamed to make rice cakes), though it is perfectly fine to have a bowl of steamed white rice instead. ♥
Coto Makassar - Makassar Beef Soup
Ingredients
- 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
Instructions
- Coto (Beef Soup)
- 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.
- Add beef shank, tripe, and water and bring to a boil. Reduce heat and simmer for 30 minutes.
- 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)
- 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.
- Combine fried chilies, shallots, garlic, and tauco in a food processor and grind to a smooth paste to make the sambal tauco.
- To Serve
- 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.
Comments
Hello. I've made this soup today, but something doesn't taste right. Is the coriander powder amount right (5 tablespoons)? Otherwise, I love your site. Made Ayam rica rica yesterday - it was amazing. Planning on making Rendang soon.
Hi Rustum, you are right, it should be teaspoon :( The recipe has been updated. I am so sorry it ruined your dish.
Hi Anita, thank you. It turned out OK and edible, so no worries :). But I'll have to try it again. I should also have been a bit more circumspect and should have known that 5 tablespoons is too much.
Hi Anita, Thank you for the recipe. I am foreigner living in Jakarta and you are my to go place for Indonesian recipes. I was wondering that other recipes for Coto Makassar calls for fried and ground peanuts but this recipes does not. Could you please let me know why and how will it affect the taste?
Hi Junie, you can add fried and ground peanuts if you want to. I usually skip this step since personally, I don't think it affects much, though it certainly makes the soup nuttier. If you want the peanuts, try frying 250 gram of peanuts and ground it, then add the ground peanuts after simmering the soup, which is right after step 3.
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