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Makassar Beef & Offal Soup (Coto Makassar)

Coto Makassar is a traditional soup from Makassar, South Sulawesi, Indonesia. Made with beef and offal simmered in a spiced peanut broth, it's a dish beloved for its bold flavor and unique texture. Traditionally served with rice cakes (burasa or ketupat) and sambal on the side, this dish is often enjoyed during family gatherings, celebrations, or simply as street food comfort in Indonesia.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 people
Course: Main Course, Soup
Cuisine: Indonesian (South Sulawesi)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 3.5 oz 100 g beef (daging sapi)
  • 3.5 oz 100 g spleen (limpa) — optional
  • 3.5 oz 100 g beef liver (hati sapi)
  • 3.5 oz 100 g tripe (babat)
  • 3.5 oz 100 g cleaned intestines (usus tanpa isi)
  • 3.5 oz 100 g beef lungs (paru) — optional
  • 3 cloves garlic thinly sliced
  • 3-4 Indonesian bay leaves daun salam or substitute with regular bay leaves
  • Salt to taste
  • Beef bouillon powder or paste to taste (optional)
  • 2 tablespoons cooking oil
Broth Base:
  • 6 cups water traditionally starchy water from rinsing rice – see notes below
Spice Paste (to be blended or ground):
  • 3 stalks lemongrass serai, white parts only
  • 2 slices galangal lengkuas
  • 1 whole keluak black nut — optional, see notes
  • 2 Indonesian bay leaves daun salam
  • 1.7 oz 50 g tauco (fermented soybean paste)
Dry-Spice Blend (to toast and grind):
  • 1 tbsp coriander seeds ketumbar
  • 1.7 oz 50 g peanuts, toasted
  • 3 candlenuts kemiri or macadamia nuts
Garnishes and Serving:
  • Fried shallots bawang merah goreng
  • Fried garlic bawang putih goreng
  • Chopped green onions
  • Chopped fresh cilantro seledri
  • Lime wedges jeruk nipis
  • Steamed jasmine rice or rice cakes ketupat or buras if available
Sambal (Chili Sauce), Blend all sambal ingredients into a smooth paste. Set aside.
  • 5 –6 bird’s eye chilies cabe rawit, boiled
  • 2 cloves garlic
  • 1 tbsp tauco or peanut butter
  • Salt to taste

Instruction
 

  1. Prepare the broth
    In a large pot, add beef and offal pieces. Pour in 6 cups of water (or rice starch water if using). Bring to a boil, skim any scum, and simmer for about 30 minutes. Add more water if needed to cover all the meat.
  2. Make the spice paste
    In a pan, sauté the blended paste ingredients (lemongrass, galangal, keluak, tauco, and bay leaves) in oil until fragrant. Add sliced garlic and sauté briefly.
  3. Toast & grind dry spices
    Toast coriander seeds, peanuts, and candlenuts until fragrant, then grind to a fine paste. Mix with the sautéed spice paste.
  4. Combine and simmer
    Add the spice mixture into the simmering broth. Stir in salt, bouillon powder (if using), and Indonesian bay leaves. Simmer until beef and offal are tender.
  5. Slice meats
    Remove the meat and offal from the broth, slice them into small cubes, and set aside.
  6. Assemble and serve
    In a serving bowl, add sliced meat and offal. Top with green onions, cilantro, fried shallots, and garlic. Pour hot broth over. Serve with lime, steamed rice or rice cakes, and sambal on the side.

Notes

  • Offal Options: If organ meats are outside your comfort zone, use only beef brisket, short ribs, or oxtail for a still-authentic taste.
  • Tauco (fermented soybean paste): Can be found in Asian groceries or online. Substitute with miso or Chinese fermented bean paste for a similar umami kick.
  • Keluak (pangium edule): This nut adds an earthy depth but is rare outside Southeast Asia. Omit or replace with a spoonful of black garlic or roasted mushrooms.
  • Candlenuts (kemiri): Substitute with macadamia nuts which are widely available and share similar texture and oiliness.
  • Indonesian Bay Leaves (daun salam): Not the same as Western bay leaves. If unavailable, substitute with regular bay leaves, but the aroma will be slightly different.
  • Rice Starch Water (Air Cucian Beras): In Indonesia, the broth is often made with starchy water from rinsing rice. To replicate this, rinse 1 cup of rice once, then collect the water from the second rinse and use that in your broth. It adds body and subtle creaminess. If unsure, just use regular water or unsalted broth.
  • Serving Tip: Traditionally served with ketupat (rice cakes wrapped in coconut leaves) or buras (steamed rice in banana leaves). You can easily use steamed jasmine rice or even crusty bread to soak up the broth.