Coto Makassar
From South Sulawesi
Makassar's peanut-thickened beef and offal soup, rich with deep South Sulawesi spices.
Key ingredients
- •Daging sapi
- •Jeroan (hati, paru, limpa, jantung)
- •Kacang tanah sangrai
- •Bawang merah
- •Bawang putih
- •Kapulaga
- •Jintan
- •Ketumbar
- •Lengkuas
- •Daun salam
- •Tauco
- •Ketupat
Origin
Coto Makassar dates to the 16th-century Gowa Kingdom as a court dish. Today it's the most popular breakfast in the city, ladled out at warung from dawn.
Flavor Profile
The broth is thick and savory from roasted peanuts, fragrant with cardamom, cumin, and coriander, and deep from a long-simmered offal stock. Served with ketupat (compressed rice cakes) and a salty-spicy fermented-soybean sambal tauco.
How It's Served
A bowl will hold beef, liver, lung, spleen, and heart. Always with ketupat, lime, and sambal tauco.
The GeoKepo Team
The GeoKepo team is a group of writers and researchers passionate about Indonesian geography. We are dedicated to making the archipelago easier to understand and explore, and every article is researched in depth to keep it accurate and useful.
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