Coto Makassar (Makassar Beef Organs Soup)

Coto Makassar - Makassar Beef Organs Soup

Coto Makassar is a famous recipe from the capital city of South Sulawesi province in Eastern Indonesia. Made traditionally from beef and beef organs such as liver, lungs, and tripes that add richness to the flavor. Using the original spices from Indonesia, resulted in an addictive taste that makes everyone can’t get enough of.

Loved not only by Makassar locals but also all around Indonesia, you can learn how to make Coto Makassar through this easy recipe.

Timing

  • Prep Time: 30 minutes
  • Cook Time: 1.5 hours
  • Total Time: 2 hours

Servings: 4-6

Ingredients

Coto

  • 500 gram beef shank
  • 500 gram tripe
  • 2000 ml water for broth (using beef stock tastes better)
  • 5 tablespoon cooking oil

Herbs & Spices

  • 15 cloves garlic, mined
  • 3 stalk lemongrass, chopped and bruised
  • 2 thumb-sized fresh galangal, bruised
  • 5 teaspoon coriander powder
  • 1 teaspoon ground cumin
  • Salt and ground pepper for seasoning

Chili sauce (Sambal Tauco)

  • 2 tablespoon cooking oil
  • 4 red chili
  • 4 cayenne chili
  • 2 cloves garlic
  • 5 tablespoon fermented soy bean (tauco)

Garnish

  • 2 stalk scallions, finely chopped
  • 2 stalk Chinese celery leaves, finely chopped
  • 4 limes, cut into wedges

Instructions

Coto

  1. Heat cooking oil in a large pot and fry all the ingredients in the herbs and spices for about 3-5 minutes or until fragrant.
  2. Add water or broth, beef shank and tripe then bring to a boil. Reduce the heat and let simmer for another 30 minutes.
  3. Take out the beef and tripe, cut into bite sizes and put them back into the pot. Bring to a boil and simmer for another hour until tender. Remove the heat and set aside.

Chili sauce

  1. Heat cooking oil on a frying pan, fry all the ingredients (except tauco) for about 3 minutes or until fragrant. Remove from the pan.
  2. Combine it with tauco in a food processor and grind to a smooth paste.

Serving

  1. Divide to Coto into 4 or 6 bowls of serving. Topped each with the garnish.
  2. Serve with Sambal Tauco, lime wedges, and a plate of steamed white rice.

Note

You many cut the beef shank and tripe in advance and simmer for total 1.5 hours.

 

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