How To Make Coto Makasar

Coto Makasar

INGREDIENTS

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)

Garnish

• 2 scallions (Indonesian: daun bawang), finely chopped
• 2 celery leaves (Indonesian: daun seledri), finely chopped
• 3-4 limes, cut into wedges

INSTRUCTIONS

• Coto (Beef Soup)
1. 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.
2. Add beef shank, tripe, and water and bring to a boil. Reduce heat and simmer for 30 minutes.
3. 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)
1. 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.
2. Combine fried chilies, shallots, garlic, and tauco in a food processor and grind to a smooth paste to make the sambal tauco.

• To Serve
1. 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.

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