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Ingredient
Coto Makassar / Beef Soup
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Chef :
Wiwik SunariyahCoto Makassar / Beef Soup
This is Coto Makassar or beef soup in peanut gravy, it is made from beef and beef tripe, a famous Indonesian traditional food originating from Makassar, South Sulawesi. This dish traditionally serves with ketupat or buras or just with steamed white rice. And Indonesians love to eat this coto with sambal tauco (chili sauce with fermented soy bean). I did not make the sambal tauco this time because I added some chilies in my gravy. So, this coto was already spicy.
Ingredient
500 g
beef
500 g
beef tripe
2 inch
galangal, bruised
1 tbsp.
salt
1 tsp
palm sugar
2 L
water
5 tbsp.
cooking oil
10 cloves
garlic
5
shallots
4 pcs
candlenuts
2 tbsp.
tauco (fermented soy beans)
4 tbsp.
coriander powder
1 tbsp.
black pepper powder
Cooking instructions
* Step 1
In a soup pot, heat cooking oil and fry spice paste until fragrant, about 5 minutes. Add in lemon grass, galangal, beef, beef tripe, salt, sugar, peanut and water, bring to boil. Reduce heat and simmer for about 30 minutes.
* Step 2
Remove the beef and beef tripe, cut into small pieces. Return to the pot and bring to another boil, simmer for another 1 hour until tender.
* Step 3
Note: if there is a photo you can click to enlarge it
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