If you’re craving a bowl of comfort that’s rich, aromatic, and steeped in tradition, let me introduce you to Coto Makassar, a beloved beef soup from the city of Makassar in South Sulawesi, Indonesia. This dish is a celebration of bold flavors—think tender beef and offal simmered in a fragrant, nutty broth infused with spices like coriander, cumin, and lemongrass, with a hint of creamy peanut and a zing of fresh lime. Served with steamed rice or ketupat (rice cakes) and a fiery sambal, Coto Makassar is the kind of dish that warms you from the inside out, perfect for a cozy dinner or a festive gathering. It’s a labor of love, but trust me, every step is worth it for that first spoonful of soulful goodness.
Below, I’ll walk you through an in-depth, step-by-step recipe to recreate this Makassar classic in your own kitchen. Whether you’re a seasoned cook or a curious beginner, this guide will help you nail the authentic flavors of Coto Makassar. Let’s dive in!
Ingredients (Serves 4-6)
For the Soup
- 1 kg (2.2 lbs) beef shank (or a mix of beef chuck and brisket)
- 300g beef tripe or liver (optional, for authenticity; skip if not a fan of offal)
- 2 liters (8 cups) water (plus extra for blanching)
- 2 stalks lemongrass, bruised and tied into knots
- 3 cm galangal, sliced and bruised
- 2 bay leaves
- 1 cinnamon stick (about 5 cm)
- 2 star anise
- 1 tablespoon tamarind paste, dissolved in 3 tablespoons warm water
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, to balance flavors)
For the Spice Paste (Bumbu)
- 8 shallots (or 1 large red onion)
- 5 cloves garlic
- 3 cm fresh ginger
- 2 cm fresh turmeric (or 1 teaspoon ground turmeric)
- 1 tablespoon coriander seeds, toasted
- 1 teaspoon cumin seeds, toasted
- 4 candlenuts (or 6 macadamia nuts)
- 5 dried red chilies, soaked in hot water for 10 minutes (adjust for spice level)
- 3 tablespoons roasted peanuts (or 2 tablespoons peanut butter for creaminess)
- 2 tablespoons vegetable oil (for sautéing)
For Garnish and Serving
- 1/4 cup fried shallots (store-bought or homemade)
- 2 tablespoons chopped celery leaves
- 2 tablespoons chopped green onions
- 1 lime, cut into wedges
- Sambal tauco (fermented soybean chili paste) or sambal oelek
- Ketupat (rice cakes) or steamed jasmine rice
- Sliced cucumber (optional, for freshness)
- Burasa (optional, a Makassar-style rice dumpling wrapped in banana leaves)
Equipment
- Large stockpot or Dutch oven
- Mortar and pestle or food processor
- Small frying pan (for toasting spices or frying shallots)
- Skimmer or slotted spoon
- Cheesecloth (optional, for straining broth)
- Sharp knife and cutting board
Step-by-Step Recipe
Step 1: Prep the Beef and Offal
Coto Makassar starts with a clean, clear broth, and that means prepping the meat properly to remove any impurities.
- Clean the Beef: Rinse the beef shank (and tripe or liver, if using) under cold water. Trim excess fat from the beef, but leave some for flavor.
- Blanch the Meat: In a large stockpot, bring 1 liter of water to a rolling boil. Add the beef and offal, and boil for 5-7 minutes. You’ll see foam and impurities rise to the surface—skim these off with a slotted spoon. Drain the meat, rinse under cold water, and set aside. Discard the blanching water and clean the pot.
Pro Tip: Blanching ensures a clearer, cleaner broth, which is key to Coto Makassar’s refined flavor. Don’t skip this step!
Step 2: Make the Spice Paste (Bumbu)
The heart of Coto Makassar lies in its fragrant spice paste, which gives the soup its signature depth.
- Toast the Spices: In a small frying pan over medium heat, dry-toast the coriander seeds and cumin seeds for 1-2 minutes until fragrant. Shake the pan to prevent burning. Set aside to cool.
- Prepare Ingredients: Peel shallots, garlic, ginger, and turmeric. Drain the soaked dried chilies. If using fresh turmeric, wear gloves to avoid staining your hands.
- Blend the Paste: In a mortar and pestle or food processor, combine shallots, garlic, ginger, turmeric, toasted coriander, cumin, candlenuts, dried chilies, and roasted peanuts. Blend into a smooth paste, adding 1-2 tablespoons of water or vegetable oil to help it come together.
- Sauté the Paste: Heat 2 tablespoons of vegetable oil in the stockpot over medium heat. Add the spice paste and sauté for 4-5 minutes, stirring constantly, until it’s fragrant and slightly darkened. The kitchen should smell amazing at this point!
Pro Tip: If you’re short on time, peanut butter can replace roasted peanuts for a quicker paste, but roasting fresh peanuts adds a nutty depth that’s worth the effort.
Step 3: Cook the Broth
Now, let’s build that rich, soulful broth that makes Coto Makassar unforgettable.
- Simmer the Meat: Add the blanched beef (and offal, if using) to the pot with the sautéed spice paste. Pour in 2 liters of fresh water. Bring to a boil, then reduce to a low simmer.
- Add Aromatics: Toss in the lemongrass, galangal, bay leaves, cinnamon stick, and star anise. These aromatics give the broth its warm, complex flavor.
- Cook Low and Slow: Cover and simmer for 2-3 hours, or until the beef is tender and nearly falling apart. If using tripe or liver, check after 1.5 hours—tripe should be soft but chewy, and liver should be cooked through but not tough. Skim off any foam or excess fat from the surface during cooking.
- Add Tamarind: Stir in the tamarind paste mixture and simmer for another 10 minutes. Taste the broth and adjust with salt and a pinch of sugar if needed. The broth should be savory, slightly tangy, and subtly nutty.
Pro Tip: For a quicker option, use a pressure cooker to cook the beef in about 45 minutes, but the slow simmer on the stovetop yields a deeper flavor.
Step 4: Prepare the Meat
Once the beef is tender, it’s time to prep it for serving.
- Remove and Slice: Using a slotted spoon, remove the beef (and offal) from the broth. Let it cool slightly, then slice the beef into bite-sized pieces (about 2 cm thick). If using tripe, cut into small strips; for liver, cube it.
- Strain the Broth (Optional): For a clearer broth, strain it through a cheesecloth to remove the spices and aromatics. Return the broth to the pot and keep warm. If you prefer a rustic texture, you can skip straining.
Step 5: Prepare Garnishes
The garnishes add freshness and crunch, elevating the dish to another level.
- Make Fried Shallots (Optional): If not using store-bought, thinly slice 2-3 shallots. Heat 1/4 cup vegetable oil in a small frying pan over medium heat. Fry the shallots for 5-7 minutes until golden and crispy, stirring frequently. Drain on paper towels.
- Chop Fresh Herbs: Finely chop celery leaves and green onions for a vibrant garnish.
- Prep Lime and Sambal: Cut the lime into wedges. If you can’t find sambal tauco (a fermented soybean chili paste typical for Coto Makassar), sambal oelek works as a spicy substitute.
Step 6: Serve with Love
Here’s where it all comes together for that perfect bowl of Coto Makassar.
- Assemble the Bowl: Divide the sliced beef (and offal, if using) among serving bowls. Ladle the hot broth over the meat, ensuring each bowl gets a generous amount.
- Garnish: Sprinkle with fried shallots, celery leaves, and green onions. Serve with lime wedges on the side for squeezing over the soup—it adds a bright, zesty kick.
- Accompaniments: Serve with ketupat (cut into bite-sized pieces) or steamed jasmine rice. Add a small bowl of sambal tauco or sambal oelek for those who love heat. A side of sliced cucumber or burasa (if you’re feeling extra authentic) completes the meal.
Serving Tip: Encourage everyone to mix the sambal and lime juice into their bowl to customize the flavor. The interplay of spicy, tangy, and savory is what makes Coto Makassar so addictive!
Tips for Success
- Meat Choices: Beef shank is ideal for its balance of meat and collagen, but brisket or chuck works too. Offal like tripe or liver is traditional but optional—feel free to stick with beef if it’s not your thing.
- Broth Clarity: Skimming the broth regularly and blanching the meat keeps it clear and appetizing. Don’t rush this step for the best presentation.
- Spice Level: Adjust the dried chilies to your taste. For a milder soup, use fewer chilies or remove the seeds before blending.
- Make Ahead: The broth and meat can be cooked a day ahead and refrigerated. Reheat gently and add garnishes just before serving for maximum freshness.
- Storage: Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat on the stovetop over low heat to preserve the flavors.
Nutritional Information (Per Serving, Approximate)
- Calories: 350-400 kcal (varies by meat and portion)
- Protein: 30g
- Fat: 20g
- Carbohydrates: 10g
- Sodium: 700mg
A Taste of Makassar
Coto Makassar is more than just a soup—it’s a culinary hug from South Sulawesi, a dish that brings people together over steaming bowls and lively conversation. The process might seem intricate, but each step builds layers of flavor that make this dish unforgettable. Whether you’re serving it for a special occasion or a quiet night in, Coto Makassar is sure to impress with its bold, comforting essence.
Got questions about sourcing ingredients like candlenuts or sambal tauco? Want tips for pairing with other Indonesian dishes or adapting for dietary needs? Drop a comment below, and I’ll help you make this recipe your own. Happy cooking, and selamat makan!
Recipe inspired by traditional Makassar techniques and adapted for home kitchens.
