Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, coto makassar / beef soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Coto Makassar / Beef Soup is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Coto Makassar / Beef Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.
Makassar is the provincial capital of South Sulawesi and is famous for its coto (beef soup) and konro (ribs soup). Coto is traditionally made from beef and beef entrails such as tripes, liver, lungs, etc, and most often in combination of several types of entrails. Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables.
To begin with this particular recipe, we must first prepare a few components. You can cook coto makassar / beef soup using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Coto Makassar / Beef Soup:
- Make ready 500 g beef
- Take 500 g beef tripe
- Prepare 2 stalks lemon grass, take only the white part, bruised
- Make ready 2 inch galangal, bruised
- Take 1 tbsp. salt
- Take 1 tsp palm sugar
- Prepare 2 L water
- Take 100 g peanut, roasted and ground coarsely
- Prepare 5 tbsp. cooking oil
- Prepare Blend into paste:
- Make ready 10 cloves garlic
- Prepare 5 shallots
- Take 4 red chillies
- Prepare 4 Thai chillies
- Make ready 4 pcs candlenuts
- Prepare 2 tbsp. tauco (fermented soy beans)
- Take 4 tbsp. coriander powder
- Make ready 1 tbsp. black pepper powder
Makassar is the provincial capital of South Sulawesi and is famous for its coto (beef soup) and konro (ribs soup). Coto is traditionally made from beef and beef entrails such as tripes, liver, lungs, etc, and most often in combination of several types of entrails. Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto traditional beef and offal stew with seasoned broth made from ground peanuts and spices.
Instructions to make Coto Makassar / Beef Soup:
- 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.
- 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.
The main ingredient of this soup is beef and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain. Makassar is one of Indonesia's most famous culinary destinations. This port city situated at the south of Sulawesi Island is represented in the most traditional dish of the area - coto Makassar. This thick and tasty soup is usually made with beef and a variety of innards, such as tripe, brain, lungs, or intestines. 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.
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