Coto Makassar Recipe

This is a type of beef soup. The beef tripe is cooked with lemongrass, bruised galangal, palm sugar, salt, roasted peanuts, and water.

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Ingredients

• 500 g beef

• 500 g beef tripe

• 2 stalks lemongrass, take only the white part, bruised

• 2 inch galangal, bruised

• 1 tbsp. salt

• 1 tsp palm sugar

• 2 L water

• 100 g peanut, roasted and ground coarsely

• 5 tbsp. cooking oil

• Blend into paste

• 10 cloves garlic

• 5 shallots

• 4 red chillies

• 4 Thai chillies

• 4 pcs candlenuts

• 2 tbsp. tauco (fermented soy beans)

• 4 tbsp. coriander powder

• 1 tbsp. black pepper powder

Instructions

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, peanuts and water, bring to boil.
2. Reduce heat and simmer for about 30 minutes.
3. 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.