Indonesian
Coto Makassar
A deep, nutty beef and offal soup from Makassar, simmered with rice-washing water, roasted spices, and ground peanuts. It is served hot with ketupat or burasa, lime, fried shallots, and sambal tauco.
Watch it madeCeceromed Kitchen · 15:05
Ingredients
- Beef brisket or shank250g
- Cleaned honeycomb tripe or beef lung150g
- Second rinse rice-washing water1.2 liters
- Roasted peanuts, finely ground50g
- Shallots6
- Garlic cloves4
- Candlenuts2
- Coriander seeds1 tbsp
- Cumin seeds1/2 tsp
- White peppercorns1 tsp
- Galangal, bruised3 cm
- Lemongrass stalks, bruised2
- Indonesian bay leaves2
- Kaffir lime leaves2
- Cooking oil2 tbsp
- Salt1 1/2 tsp, or to taste
- Palm sugar1 tsp
- Ketupat or burasa, sliced2 pieces
- Scallions, thinly sliced2 tbsp
- Celery leaves, chopped1 tbsp
- Fried shallots2 tbsp
- Lime wedges2
- Tauco1 tbsp
- Bird's eye chilies5
- Sweet soy sauce1 tsp
Method
- Rinse the tripe or lung well, parboil it in plain water for 10 minutes, then drain and discard the water.
- Put the beef, parboiled offal, rice-washing water, galangal, lemongrass, bay leaves, and kaffir lime leaves in a pot and bring to a gentle boil.
- Skim the surface, then simmer partly covered for 1 1/2 to 2 hours until the beef and offal are tender.
- Toast the coriander, cumin, white peppercorns, and candlenuts until fragrant, then grind them with the shallots and garlic into a smooth paste.
- Heat the oil in a pan and sauté the spice paste over medium heat until glossy, aromatic, and the raw smell has gone.
- Lift the beef and offal from the broth, cut them into small cubes, and strain the broth if needed.
- Stir the sautéed spice paste and finely ground roasted peanuts into the broth, then simmer for 15 minutes until slightly thickened and nutty.
- Season the soup with salt and palm sugar, then return the cubed beef and offal to the pot and simmer for 5 more minutes.
- For sambal tauco, pound the tauco and bird's eye chilies together, then stir in the sweet soy sauce and a small squeeze of lime.
- Place sliced ketupat or burasa in serving bowls, ladle the hot coto over it, and top with scallions, celery leaves, and fried shallots.
- Serve immediately with lime wedges and sambal tauco on the side.
Common questions
Can I substitute beef lung or honeycomb tripe in Coto Makassar if I can't find them?
Yes. Use extra beef brisket, shank, or a mix of brisket and tendon for a similar texture. If you want offal flavor, beef tongue or cheek works better than liver. Keep the same simmering time until fully tender.
How long should I simmer the beef and offal for the best texture?
Simmer gently for about 1 1/2 to 2 hours, partly covered, until the beef is tender and the tripe or lung is soft but not rubbery. Keep the heat low; a hard boil can make the meat tough.
What are the most common mistakes when making Coto Makassar?
The biggest mistakes are skipping the offal parboil, boiling the broth too hard, and not sautéing the spice paste long enough. Also, add the peanut paste gradually so the soup thickens smoothly instead of turning grainy or clumpy.
How do I store leftover Coto Makassar and reheat it?
Store the soup and rice separately if possible. Refrigerate the coto in a sealed container for up to 3 days, or freeze for 1 month. Reheat gently over low heat, adding a splash of water if it thickens too much.
What should I serve with Coto Makassar?
Serve it hot with ketupat or steamed rice, plus sliced scallions, fried shallots, lime, and sambal on the side. A crisp cracker or emping also works well to balance the rich, nutty broth.