"This isn't just soup. It's Coto Makassar, one of Indonesia's most flavorful comfort foods. Southeast Asia knows how to do bold, and this bowl proves it."
In the 16th century, Coto Makassar was a special dish served exclusively in the royal courts of the Gowa Kingdom. It wasn’t an everyday meal—it was prepared to welcome honored guests or during traditional ceremonies.
Historical records show that the dish was influenced by Chinese cultural assimilation, which had already taken place at the time. One clear sign of this influence is the use of sambal tauco, a fermented soybean chili sauce that became a signature part of its serving style.
More Than Just a Meal
Like other cities in Indonesia, Makassar, the capital of South Sulawesi Province, has a rich culinary heritage that’s stood the test of time. Today, Coto Makassar is a must-try dish for both locals and visitors who want to explore the city’s traditional flavors.
Made from beef and offal, this dish is packed with macronutrients—enough to cover about 60–70% of your daily nutritional needs. What’s more, the rich blend of spices in its broth acts as a natural antidote to the substances found in meat and offal.
In Makassar tradition, there’s a unique custom when it comes to eating Coto Makassar. It’s not meant for breakfast, lunch, or dinner—instead, it’s enjoyed as a mid-morning snack, usually between 9 and 11 a.m. The dish is served in a small bowl with a special spoon and is best eaten while it’s still warm.
Instead of rice, it’s paired with ketupat (rice cake), topped with crispy fried shallots for extra aroma and savory flavor, sambal tauco for that signature kick, and a squeeze of key lime to add a fresh, tangy twist.
The Power of 40 Spices
The rich, comforting flavor of Coto Makassar comes from the incredible mix of local spices used in its preparation. Around 40 traditional ingredients are blended and cooked the old-school way—things like peanuts, candlenuts, cloves, nutmeg, mace, finely ground lemongrass, galangal, pepper, shallots, garlic, cumin, both red and white coriander, ginger, and more.
It also includes a variety of aromatic leaves: kaffir lime, bay leaf, turmeric leaf, scallions, celery, and leek. Red and green chilies, palm sugar, tamarind, cinnamon, and salt all play their part, along with young papaya to tenderize the meat and lime powder to clean the offal.
These spices don’t just elevate the taste—they’re also believed to help neutralize the cholesterol found in beef offal.
There are many variations of Coto Makassar recipes out there—each one shaped by different traditions and personal tastes. This time, I’m sharing a version based on my own observation and experience.
Here are the ingredients you'll need: 400 grams of bee, 400 grams of beef offal, Water for boiling, 1 teaspoon of salt,6 tablespoons of cooking oil, 4 stalks of lemongrass (white part only), bruised, 4 cm galangal, bruised, 2 cm ginger, bruised, and 4 bay leaves.
As for the spice paste, here’s what you’ll need: 12 cloves of garlic, 8 roasted candlenuts, 2 tablespoons of toasted coriander seeds, ¾ teaspoon of toasted cumin, 1½ teaspoons of pepper, and 50 grams of roasted peanuts.
Sambal Tauco (Tauco Chili Sauce): 5 shallots, 2 cloves of garlic, 5 curly red chilies, 5 tablespoons of fermented soybean paste (tauco), 4 tablespoons of cooking oil, and 1 tablespoon of sugar.
Toppings and Sides: 2 tablespoons of fried shallots, 2 tablespoons of sliced green onions, 1 tablespoon of sliced celery, Lime wedges, and Buras (steamed rice cake), cut into pieces.
How to Make Coto Makassar:
- Boil the Beef & Offal
Boil the beef and offal separately in enough water, adding a bit of salt. Once cooked, save 2 liters of beef broth. Discard the offal broth. - Cut and Combine
Cut the beef and offal into 1.5 cm cubes. Add them to the pot with the reserved broth. Cook over medium heat. - Sauté the Spices
Heat a bit of oil in a pan. Sauté the ground spices along with lemongrass, galangal, ginger, and bay leaves. Stir until fragrant, then remove from heat. - Mix and Simmer
Add the sautéed spices into the broth pot. Bring to a boil, then lower the heat. Let it simmer until the flavors meld and the broth reduces to about 1.5 liters. - Make the Tauco Sambal
Grind the shallots, garlic, and red chilies. Mix with fermented soybean paste (tauco). Sauté until fragrant, add a bit of sugar, stir until cooked, and set aside. - Serve It Up
Spoon the Coto into a serving bowl. Top with your favorite garnishes—like ketupat, tauco sambal, and a squeeze of lime. Best enjoyed while it’s hot!
References :
According to Indonesia Kaya, Coto Makassar was originally served to royal guests in the Gowa Kingdom.
As noted by MHAD-PLH South Sulawesi, this dish also represents an important piece of South Sulawesi’s cultural heritage.
