Coto Makassar or Coto Mangkasara ( Makassarese), is an Indonesian traditional soup originating from

Makassar Makassar (, mak, ᨆᨀᨔᨑ, Mangkasara’, ) is the capital of the Indonesian province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, Surabaya, Meda ...

South Sulawesi South Sulawesi ( id, Sulawesi Selatan) is a province in the southern peninsula of Sulawesi. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital is Makassar. The province is bordered by Central Sul ...

. It is a variant of '' soto'' traditional

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

and

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

with seasoned broth made from ground

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...

s and

spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...

. The main ingredient of this soup is

and it can be mixed with innards such as intestine, liver, lungs, heart, tripe, or cow brain. Coto Makassar is usually served with Burasa or

Ketupat ''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also fou ...

rice cakes.

References

{{Indonesian cuisine Makassar cuisine Indonesian soups

See also

References