---
title: "Coto Makassar"
type: "Recipe"
lang: "en"
canonical: "https://www.geokepo.id/en/kuliner/coto-makassar"
html_url: "https://www.geokepo.id/en/kuliner/coto-makassar"
origin_province: "South Sulawesi"
ingredients: ["Daging sapi", "Jeroan (hati, paru, limpa, jantung)", "Kacang tanah sangrai", "Bawang merah", "Bawang putih", "Kapulaga", "Jintan", "Ketumbar", "Lengkuas", "Daun salam", "Tauco", "Ketupat"]
tags: ["beef-based", "soup", "heritage", "makassar", "peanut"]
publisher: "GeoKepo"
license: "Editorial content © GeoKepo. Cite the canonical URL."
---
# Coto Makassar

## 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.