Coto Makassar Recipe for Thick Soup, Make for Special Lunch

Confused about what to cook today? Try to follow the typical Makassar coto recipe with a thick sauce flavored with spices and stuffed with meat as well as delicious beef offal.

Generally, Makassar coto is served with buras and spicy chili sauce along with lime.

Coto Makassar recipe  

Ingredients

• 500 grams of beef ankle
• 500 grams of fried lung
• 2 liters of rice or tajin washing water
• 5 lemongrass stalks, bruised
• 5 bay leaves
• 250 grams of peanuts, fried, peeled, mashed
• 5 cm ginger, bruised
• 1 cm galangal, bruised

Ground spices

• 10 cloves of garlic
• 8 grains of roasted hazelnut
• 1 tbsp roasted coriander
• 1 tsp roasted cumin
• 1 tsp whole pepper
• 1 tbsp salt

Complementary materials

• Ketupat to taste
• Onions to taste
• Sweet soy sauce to taste
• enough lime
• Tauco sauce to taste

How to make coto Makassar

1. If you want to add tripe or liver, boil each separately until soft. Drain and cut into cubes about 1-1.5 cm, set aside.
2. Boil the whole sengkel meat with water from the starch, lemongrass, galangal, ginger, and bay leaves. If it is soft, remove and drain.
3. Saute ground spices with three tablespoons of oil until fragrant. Pour into the broth, along with the fried peanuts, boiled offal and others. Add water until it becomes a broth of about 1.5 liters. Boil and turn off the heat, so that the spices absorb well.

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