Name: Coto Makassar Beef Offal Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 500 g beef tripe, cleaned and scrubbed; 300 g beef small intestine, cleaned; 200 g beef tendon, silver skin removed; 200 g beef lung (optional); 300 g beef shank, bone-in; 2 tbsp white vinegar, for cleaning offal; 1 tbsp salt, for parboiling; 8 large shallots, peeled; 6 garlic cloves, peeled; 3 candlenuts (or macadamia nuts); 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp white peppercorns; 1 inch fresh ginger, sliced; 1 inch galangal, sliced; 1 inch fresh turmeric (or 1 tsp ground turmeric); 1 stick cinnamon (3 inches); 3 whole cloves; 3 green cardamom pods; 1/2 whole nutmeg, grated; 3 stalks lemongrass, bruised and tied; 6 fresh kaffir lime leaves, torn; 2 Indonesian bay leaves (salam); 2 tsp salt, plus more to taste; 1 tsp palm sugar (or brown sugar); 2.5 liters water; 3 tbsp toasted rice flour mixed with 80 ml water; 4 cups ketupat (compressed rice cakes), cubed; 1 cup crispy fried shallots

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Coto Makassar is a celebrated beef offal soup from South Sulawesi, Indonesia, simmered for hours in a deeply aromatic spice paste perfumed with toasted coriander, fennel, and galangal. Served ladled over rice cakes with fried shallots, celery, and fiery sambal, it is a hearty, soul-warming bowl that defines Makassar street food culture.

Prep Time30 mins

Cook Time180 mins

Total Time210 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

640 kcalCalories
34 gFat
11 gSaturated Fat
30 gCarbs
3 gFiber
4 gSugar
52 gProtein
980 mgSodium
820 mgPotassium
135 mgCalcium
7 mgIron
9 mgVitamin C
110 mcgVitamin A

Ingredients

For the offal and beef

500 g beef tripe, cleaned and scrubbed
300 g beef small intestine, cleaned
200 g beef tendon, silver skin removed
200 g beef lung (optional)
300 g beef shank, bone-in
2 tbsp white vinegar, for cleaning offal
1 tbsp salt, for parboiling

For the spice paste (Bumbu Coto)

8 large shallots, peeled
6 garlic cloves, peeled
3 candlenuts (or macadamia nuts)
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp white peppercorns
1 inch fresh ginger, sliced
1 inch galangal, sliced
1 inch fresh turmeric (or 1 tsp ground turmeric)
1 stick cinnamon (3 inches)
3 whole cloves
3 green cardamom pods
1/2 whole nutmeg, grated

For the broth

3 stalks lemongrass, bruised and tied
6 fresh kaffir lime leaves, torn
2 Indonesian bay leaves (salam)
2 tsp salt, plus more to taste
1 tsp palm sugar (or brown sugar)
2.5 liters water
3 tbsp toasted rice flour mixed with 80 ml water

For serving

4 cups ketupat (compressed rice cakes), cubed
1 cup crispy fried shallots
1 bunch Chinese celery, finely sliced
4 scallions, thinly sliced
2 limes, cut into wedges
Fresh sambal (chili paste) to taste

Directions

Scrub the tripe, intestine, and tendon with salt and vinegar, then rinse thoroughly. Place them in a pot of boiling water with salt and parboil for 30 minutes; drain, rinse under cold water, and cut into bite-sized pieces. Separately parboil the beef shank with the lung for 40 minutes until the shank is tender, then reserve the meat and discard the simmer water.
Toast the dry spices (coriander, cumin, fennel, peppercorns, cinnamon, cloves, cardamom, and nutmeg) in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a spice grinder and pulse to a coarse powder, then blend with the shallots, garlic, candlenuts, ginger, galangal, and turmeric to make a smooth paste.
Heat 80 ml of neutral oil in a heavy pot over medium heat. Add the spice paste, lemongrass, lime leaves, and salam leaves and sauté for 10-12 minutes until the paste darkens to a deep reddish-brown and the oil begins to separate.
Add the cut offal, tendon, and beef shank to the pot and stir to coat in the spice mixture for 3-4 minutes. Pour in 2.5 liters of water, bring to a boil, then reduce to a gentle simmer.
Partially cover and simmer for 2 to 2.5 hours, skimming any foam, until the offal is fork-tender and the broth is rich and slightly reduced. Remove the beef shank, slice it thinly, and return to the pot.
Season with salt and palm sugar, balancing the savory and lightly sweet notes. Stir in the toasted rice flour slurry and simmer for 5 more minutes until the broth thickens to a lightly velvety consistency.
Place cubed ketupat into warm serving bowls. Ladle the hot broth and a generous portion of mixed offal and sliced beef over each bowl.
Top each bowl with a shower of fried shallots, sliced scallions, and Chinese celery. Serve immediately with lime wedges and sambal on the side so each diner can customize heat and brightness.

Cook’s Notes

Cleaning offal thoroughly is non-negotiable: scrub with salt, lime, and vinegar, then parboil before adding to the soup to remove any lingering odors.
For a deeper, more developed flavor, simmer the broth a day ahead, refrigerate overnight, and skim the solidified fat before reheating.
Toasted rice flour gives the classic body; for a richer, nutty version, blend in 2 tablespoons of finely ground toasted peanuts with the rice slurry.
Authentic Coto Makassar is sometimes served with buras (sticky rice cooked in coconut milk and wrapped in banana leaf) instead of ketupat for a richer meal.
Adjust the sambal to taste; Bugis-style sambal typically blends red chilies, garlic, shrimp paste, and a touch of lime for bright heat.

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