Coto Makassar

Coto Makasar, a tra­di­tional food of Sulawesi Sela­tan, has been famil­iar in our arch­i­pel­ago. The rela­tion­ship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the sea­son­ing con­sumed is almost sim­i­lar but it is not remove spe­cial char­ac­ter of this food at all. Beside the char­ac­ter­is­tic is con­sum­ing rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with ram­pah patang pulo (40 kinds of seasoning).

Coto Makas­sar

Observed from the his­tory, Coto Makasar has a back­ground of advance culi­nary sci­ence because it is usu­ally served at for­mal events in palace. For­tu­nately, nowa­days the enjoy­ment of this food is not only tasted by upper cir­cle in palace, but also by com­mon peo­ple. Chi­nese tra­di­tion influ­enced the process when Chi­nese mer­chants livened up Ban­dar Makasar in 1538–1556. Con­sum­ing sam­bal tauco as com­ple­ment in serv­ing Coto Makasar is a proof. Adding ketu­pat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stom­ach up more. You can try appe­tiz­ing recipe below.

Coto Makas­sar Recipe

Ingre­di­ents:

• 300 g beef san­dung lumur
• 750 g beef innards (intestines, tripes, liv­ers, kid­neys, lungs)
• 2000 cc stock
• 2 tbsp corian­der, fried with­out oil
• 1 tsp peres jin­ten (car­away seed/cumin)
• 5 cloves garlic
• 5 grains kemiri (fruits of candlenut)
• 3 tbsp cook­ing oil
• 4 stalks serai (lemongrass/citronella), crushed
• 4 cit­rus leaves
• 2 tbsp salt
• Pep­per
• 3 tbsp peanuts, fried and grinded
• 2 stalks leeks, slice thickly
• 2 stalks celeries, slice thickly

Sam­bal Tauco:

• 4 tbsp tauco (fer­mented bean paste used as condiment)
• 2 cloves garlic
• 5 chilies
• 2 tbsp cook­ing oil

Com­ple­ments:

• 2 cala­m­ondins
• Fried onion

Direc­tions:

1. Boil beef until it is well-done, sep­a­rate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
2. Boil stock while corian­der, cumin, pep­per, gar­lic, and kemiri are grinded. Heat cook­ing oil and cook grinded sea­son­ing in some oil until it is fragrant.
3. Put sea­son­ing into boiled stock. Add serai, cit­rus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
5. Sam­bal tauco: Grind tauco, gar­lic, and chilies. Sauté at higher tem­per­a­ture, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the com­ple­ments and sam­bal tauco. Adding ketu­pat is preferred.