COTO MAKASSAR

Coto Makasar, a tra di tional food of Sulawesi Sela tan, has been famil iar in our arch i pel ago. The rela tion ship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the sea son ing con­sumed is almost sim i lar but it is not remove spe cial char ac ter of this food at all. Beside the char ac ter is tic is con sum ing rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with ram pah patang pulo (40 kinds of seasoning).

Observed from the his tory, Coto Makasar has a back ground of advance culi­nary sci ence because it is usu ally served at for mal events in palace. For tu­nately, nowa days the enjoy ment of this food is not only tasted by upper cir­cle in palace, but also by com mon peo ple. Chi nese tra di tion influ enced the process when Chi nese mer chants livened up Ban dar Makasar in 1538–1556. Con sum ing sam bal tauco as com ple ment in serv ing Coto Makasar is a proof. Adding ketu pat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stom ach up more. You can try appe­tiz ing recipe below.

Coto Makas sar Recipe

Ingre di ents:

• 300 g beef san dung lumur
• 750 g beef innards (intestines, tripes, liv ers, kid neys, lungs)
• 2000 cc stock
• 2 tbsp corian der, fried with out oil
• 1 tsp peres jin ten (car away seed/cumin)
• 5 cloves garlic
• 5 grains kemiri (fruits of candlenut)
• 3 tbsp cook ing oil
• 4 stalks serai (lemongrass/citronella), crushed
• 4 cit rus leaves
• 2 tbsp salt
• Pep per
• 3 tbsp peanuts, fried and grinded
• 2 stalks leeks, slice thickly
• 2 stalks celeries, slice thickly

Sam bal Tauco:

• 4 tbsp tauco (fer mented bean paste used as condiment)
• 2 cloves garlic
• 5 chilies
• 2 tbsp cook ing oil

Com ple ments:

• 2 cala m ondins
• Fried onion

Direc tions:

1. Boil beef until it is well-done, sep a rate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
2. Boil stock while corian der, cumin, pep per, gar lic, and kemiri are grinded. Heat cook ing oil and cook grinded sea son ing in some oil until it is fragrant.
3. Put sea son ing into boiled stock. Add serai, cit rus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
5. Sam bal tauco: Grind tauco, gar lic, and chilies. Sauté at higher tem per a­ture, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the com ple ments and sam bal tauco. Adding ketu pat is preferred.