andrejthechef
IndonesiaSoupDinnerGluten-freeDairy-free

Coto Makassar

A beef and offal soup thickened with ground peanuts and deep spices, typically eaten with ketupat or burasa rice cakes, not plain rice.

prep
30 min
cook
2 h
total
2 h 30 min
serves
6
level
medium
Coto Makassar, a dish from Makassar, South Sulawesi

Coto Makassar comes from South Sulawesi, and it leans further into offal than most regional soups in Indonesia, built on a mix of beef and parts like tripe and heart, simmered for hours with ground peanuts stirred through the broth.

It is also meant to be eaten with ketupat or burasa, pressed rice cakes, rather than a plain bowl of rice. That pairing is part of the dish, not a side note, so it is worth seeking out if you want the real experience.

Part of our 20 best Indonesian recipes list.

method

  1. Put the beef and offal, if using, in a large pot with the water. Bring to a boil, skim the foam thoroughly, then lower to a simmer.

  2. Blend the shallots, garlic, candlenuts, coriander and cumin into a paste. Fry it in the oil for 5 to 6 minutes, until fragrant.

  3. Add the fried paste, galangal, lemongrass and bay leaf to the simmering pot. Simmer, partly covered, for 1.5 to 2 hours, until the meat is fully tender.

  4. Lift out the meat and offal, let them cool slightly, then slice into bite-sized pieces. Keep the broth simmering.

  5. Stir the ground peanuts into the broth and simmer for 10 more minutes, until slightly thickened. Season with salt.

  6. Return the sliced meat to the pot, or divide it among bowls and ladle the broth over. Garnish with fried shallots and scallions.

  7. Serve with ketupat or burasa on the side rather than loose rice, along with lime and sambal.

chef's tips

  • Offal is traditional here, not an optional extra, and it is a big part of what gives the broth its depth. A beef-only version is completely fine if you would rather skip it, but it is a real departure from the dish as it is normally eaten.
  • Ground peanuts thicken the broth slightly and add richness. Add them toward the end so they do not turn gritty from overcooking.
  • Ketupat and burasa, both rice pressed and cooked in a wrapped shape, are the traditional accompaniment. Serving this over plain steamed rice is common outside Makassar, but it is a simplification.
  • This broth, like most long-simmered soups built on a fried spice paste, tastes even better the next day.