Coto Makassar, A Traditional Beef Soup From South Sulawesi

Coto Makassar is a traditional beef soup originated from Makassar, South Sulawesi province of Indonesia. Coto Makassar is a dish that very suitable eaten during lunch or dinner.

Ingredients:

• 500 grams of beef 
• 500 grams of tripe, boiled 
• 300 grams of beef liver, hard boiled 
• 200 grams of beef heart, boiled 
• 5 stalks lemongrass, crushed 
• 4 tablespoons galangal, crushed 
• 2 cm ginger, crushed 
• 5 bay leaves 
• 250 grams of peanuts, fried puree 
• 2.5 liter rice water / starch 
• 1 tablespoon seasoning beef flavor bouillon powder 
• 6 tablespoons vegetable oil

Mashed Seasoning:

• 10 cloves garlic 
• 8 cloves roasted hazelnut 
• 1 tablespoon roasted coriander 
• 1 teaspoon roasted cumin 
• 1 tablespoon salt 
• 1 teaspoon pepper granules

Complementary ingredients: 

• fried onions 
• sliced ​​scallions
• chopped ​​celery

Tauco sauce:

• 2 pieces of red chilli 
• 6 pieces of cayenne pepper 
• 4 grains of red onion 
• 4 tablespoons tauco (fermented bean paste used as condiment)
• 2 tablespoons cooking oil, for sauteing 
• 100 ml of water 
• 2 tablespoons granulated sugar

Preparation method:

1. Strew salt and boil beef innards separately until soft, remove, drain, cut into cubes.
2. Boil beef meat with starch, lemon grass, galangal, ginger and bay leaves. Once cooked lift, drained, diced. Take the beef broth in to pan and then measuring as much as 1,5 liters.
3. Heat oil in a skillet, saute ground spices, put lemon grass, stir until fragrant, remove from heat.
4. Enter a stir-fry seasoning to the broth pan. 
5. Bring to a boil and cook over low heat until the sauce stay ± 1000 ml, and the unpleasant smell of spices is lost, lift or turn off the heat. 
6. Tauco sauce: grind tauco, garlic, and chilies. Add salt and brown sugar to taste. Saute at higher temperature, take them out, and drained.
7. Serve it when it is still hot in a bowl gather with the complements and tauco sauce. Adding ketupat, ketchup, and lime is preferred.