Coto Makassar
In this recipe
About this recipe
Coto Makassar is a rich beef and offal soup thickened with ground peanuts and layered spices—one of South Sulawesi’s signature bowls.
Cut offal neatly and cook it until tender. Clean preparation is what makes guests comfortable with the dish.
Serve with ketupat or burasa, lime, and sambal so each person finishes their own bowl.
Prep & cook time
- Prep30 minutes
- Cook2 hours
- Total2.5 hours
- Servings6 servings
- LevelHard
Tools you need
- Large pot
- Blender
- Ladle
- Knife
Ingredients
- 500 g beef, cubed
- 500 g mixed beef offal (tripe, liver, etc.), cleaned and cut
- 100 g fried peanuts, ground
- Coto spice paste: shallots, garlic, coriander, cumin, candlenuts, pepper, galangal, lemongrass, lime leaves
- 2 teaspoons salt, or to taste
- 2 L water
- Ketupat or burasa, lime, scallions, sambal, for serving
Directions
- Clean offal thoroughly. Parboil separately if needed, then rinse.
- Simmer beef and offal in water until tender, 1.5–2 hours. Skim foam.
- Sauté the spice paste until fragrant; add to the pot with ground peanuts.
- Simmer 20–30 minutes more until the broth is rich and slightly thick. Season with salt.
- Taste and adjust. The soup should be savory, nutty, and aromatic.
- Serve with ketupat, lime, scallions, and sambal.
Kitchen tips
- Cook liver for less time than tripe so it stays tender.
- Ground peanuts should enrich, not turn the soup into peanut butter.
- Make the broth a day ahead for cleaner flavor.
- Offer a non-offal bowl with only beef for cautious eaters.
Serve with
- Ketupat
- Burasa
- Lime
- Sambal
How to store
Keeps 3 days refrigerated. Freeze up to 1 month. Reheat gently.
Common mistakes
- Poorly cleaned offal with lingering odor.
- Under-seasoned broth.
- Rushing tenderness—chewy coto disappoints.