Coto Makasar - beef in a spicy broth

Ingredients

• 200 gbeef
• 200 gbeef tripe
• 200 gbeef lung
• 2,000 mlbeef stock (see recipe)
• 50 gpeanuts
• 3 cmgalangal (laos)
• 4 stalkslemongrass
• 2 tbsptaoco
• 2 tbspkecap manis
• 2 tspsalt
• 7shallots
• 3 clovesgarlic
• 3 cmginger
• 3candlenuts (kemiri)
• 1 tspground coriander
• 2 stalkscelery
• 1lemon
• to tastepepper
• to tastetomato sambal

Instructions

1. 1

   Heat the stock

   Pour the beef stock into a saucepan and bring it up to heat.

2. 2

   Cook the meats

   Add the beef, tripe and lung, then cook until tender.

3. 3

   Cut the meat

   Lift the meat and offal out of the pan and cut them into pieces. Return them to the broth.

4. 4

   Grind the peanuts

   Roast the peanuts, then pound or grind them finely.

5. 5

   Make the spice paste

   Pound or grind the shallots, garlic, ginger, candlenuts and coriander into a fine paste.

6. 6

   Simmer the soup

   Add the ground peanuts, spice paste, galangal, taoco, kecap manis, lemongrass, salt and pepper to the pan. Simmer until the flavours are well combined.

7. 7

   Serve with garnish

   Serve the soup with lemon wedges, tomato sambal and celery cut lengthways into thin strips.

What is Coto Makasar?

Coto Makasar, also called coto Makassar, is a hearty Indonesian soup associated with Makassar in South Sulawesi. It traditionally brings beef and offal together in a deeply seasoned broth.

This version uses ground peanuts and a paste of aromatics for body and savoury depth. Lemon and tomato sambal provide a fresh, sharp contrast when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef, tripe and lung provide most of the protein, while the peanuts contribute fat and some protein. The stock and peanuts contribute carbohydrates, with the kecap manis adding more; serve with a modest portion of rice and plenty of fresh celery to round out the plate.

The meats and broth

Beef and offal: beef, tripe and lung each contribute a different texture. Cut them into pieces after cooking so they are easy to eat in the bowl.

Stock: the recipe calls for 2,000 ml of beef stock. Use the stock specified by the linked recipe, if available, as it forms the soup’s base.

Build the spice base

Aromatics: shallots, garlic, ginger, candlenuts and coriander are pounded or ground together into a fine paste. A fine grind helps the seasoning disperse through the broth.

Peanuts: roast them before grinding to bring out their flavour. Grind them finely so they enrich the soup without leaving large pieces.

Simmer for a blended flavour

Tenderness: the recipe gives no fixed cooking time for the meats, so use tenderness as your guide. Keep cooking until the pieces are easy to cut.

Seasoning: once the meat is back in the pan, simmer the broth with the ground peanuts, spice paste, galangal, lemongrass, taoco, kecap manis, salt and pepper until the flavours come together.

Finish with fresh garnishes

Celery: cut the stalks lengthways into thin strips as directed, then add them when serving for a fresh, crisp contrast.

Lemon and sambal: serve lemon wedges and tomato sambal alongside the soup. Each diner can add them to taste for extra brightness and heat.

What to serve alongside

Serve the soup hot with its meat and broth as the main event. Rice makes a natural accompaniment if you want a more substantial meal.

Keep the lemon and sambal on the side so everyone can adjust the sharpness and chilli heat to suit their bowl.

Recipe notes & tips

• Cut the cooked meat and offal into bite-sized pieces for easier serving.
• Grind the spice ingredients finely so they mix evenly into the broth.
• Roast the peanuts before grinding them, as directed.
• Taste the broth after simmering and adjust the pepper to suit your preference.
• Keep the lemon wedges and tomato sambal at the table for individual seasoning.

Variations

• Adjust the heat: serve extra tomato sambal alongside the soup.
• Add rice: serve each bowl with cooked rice for a more filling meal.
• Change the garnish: offer extra thinly sliced celery at the table.
• Brighten the broth: let each diner squeeze in lemon to taste.
• Use the stock recipe: prepare the specified beef stock if you have its accompanying recipe.

Common mistakes to avoid

• Grinding the peanuts too coarsely: grind them finely so they blend into the broth.
• Removing the meat too late: lift it out once tender so you can cut it into pieces before returning it to the pan.
• Skipping the spice paste: grind the listed aromatics together rather than adding them whole.
• Adding garnishes too early: serve the lemon, sambal and celery with the finished soup.
• Leaving seasoning until the end: add the listed salt and pepper during the simmer so they can mingle with the broth.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; store the garnishes separately and add them when serving.

Frequently asked questions