Home / All Recipes / Indonesian / Coto Makassar - Makassar Beef Soup
Last updated: Aug 26, 2013 — Published: Aug 26, 2013 — By: Anita — 5 comments
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. ♥
Author: Anita Jacobson
Categories: Soup
Cuisine: Indonesian
Ingredients: Beef
Prep Time: 30 mins
Cook Time: 1 hour 30 mins
Total Time: 2 hours
Serves: 4
Print Recipe