Traditional Coto Makassar

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Simmer the beef and offal in the water until tender, skimming the broth; remove and cut into bite-size pieces.

Ingredients quick view

1 pound beef chuck, cubed

1/2 pound cleaned beef tripe or offal, optional

8 cups water or rice-washing water

6 shallots

4 garlic cloves

1 inch ginger

1 inch galangal

2 stalks lemongrass, bruised

1 tablespoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon white pepper

1/2 cup roasted peanuts, finely ground

2 daun salam

Salt to taste

Fried shallots, scallions, lime, sambal tauco, and ketupat or burasa, for serving

Clean and parboil offal separately before adding it to the final broth.

Grind the roasted peanuts very finely so they enrich rather than clump in the soup.

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