Coto (Beef Soup)
- 5 tablespoon cooking oil
- 15 cloves garlic, minced
- 3 lemon grass, chopped and bruised
- 2 inch fresh galangal (Indonesian: lengkuas), peeled and bruised
- 5 teaspoon coriander powder (Indonesian: bubuk ketumbar)
- 1 teaspoon ground cumin (Indonesian: bubuk jinten)
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 500 gram beef shank (Indonesian: daging sengkel)
- 500 gram tripe (Indonesian: babat)
- 2 liter water
Sambal Tauco (Chili Sauce)
- 2 tablespoon cooking oil
- 4 red chilies (Indonesian: cabe merah keriting)
- 4 Thai chilies (Indonesian: cabe rawit)
- 4 shallots (Indonesian: bawang merah)
- 2 cloves garlic (Indonesian: bawang putih)
- 5 tablespoon fermented soy bean (Indonesian: tauco)
- 2 scallions (Indonesian: daun bawang), finely chopped
- 2 celery leaves (Indonesian: daun seledri), finely chopped
- 3-4 limes, cut into wedges
- Coto (Beef Soup)
- In a soup pot, heat cooking oil and fry the garlic, lemon grass, galangal, coriander, cumin, salt, and ground pepper until fragrant, about 3-5 minutes.
- Add beef shank, tripe, and water and bring to a boil. Reduce heat and simmer for 30 minutes.
- Remove the beef and tripe and cut into bite size pieces. Return to the pot and bring to another boil. Simmer for 1 hour until tender.
- Sambal Tauco (Chili Sauce)
- Heat the cooking oil in a frying pan and fry the red chilies, Thai chilies, shallots, and garlic until fragrant, about 3 minutes. Remove from the pan.
- Combine fried chilies, shallots, garlic, and tauco in a food processor and grind to a smooth paste to make the sambal tauco.
- To Serve
- Divide coto in 4 to 6 servings bowls. Top each bowl with chopped scallions and celery leaves and serve with a side of sambal tauco and lime wedges.