Coto makassar

Coto Makassar is a traditional Indonesian soup originating from Makassar, the capital city of the South Sulawesi province. It is a staple dish in the region and is known for its rich, savory flavors and tender meat. The main ingredients of Coto Makassar are beef and offal, which are slow-cooked in a broth seasoned with various spices and herbs.

Ingredients and Preparation

The primary ingredients of Coto Makassar are beef and offal, typically including heart, lungs, liver, and tripe. These are slow-cooked until tender in a broth made from ground peanuts, garlic, shallots, lemongrass, galangal, and other spices. The soup is typically served with ketupat (compressed rice cakes) or burasa (rice cooked in coconut milk), and garnished with fried shallots and fresh lime juice.

Cultural Significance

Coto Makassar is a significant part of the culinary culture of Makassar and South Sulawesi. It is often served at special occasions and celebrations, and is a popular dish for breaking the fast during Ramadan. The dish is also commonly found at street food stalls and restaurants throughout Indonesia, reflecting its widespread popularity.

Variations

While the traditional Coto Makassar recipe uses beef and offal, variations of the dish may use other types of meat, such as chicken or fish. Some versions may also include additional ingredients like vegetables or noodles.

See Also

• Indonesian cuisine
• Soto
• List of Indonesian soups
• List of soups