Indonesia – Coto Makassar

by Fauzan Anandika

When visiting South Sulawesi province in Indonesia, you will found a legendary dish that already exists since the 16th century, known as Coto, specially Coto Makassar that refers to Makassar as the provincial capital of South Sulawesi province.

Coto Makassar is known as the oldest gravy food in Indonesia, founded in 1538. There are many historical versions of how Coto firstly cooked. Some say it a dish served for the royal family from the Gowa Kingdom on a ritual ceremony. Others say that Coto originally cooked for the royal guardian as their breakfast. Now you can found it everywhere in most big-city in Indonesia since the interest in eating food with meat and innards ingredient rises. An authentic taste full of traditional spice makes Coto become popular.

In the beginning, Coto Makassar has a different taste. This because in the early 16th century, many traders from China come and stay in Makassar city, makes their culture blend with the locals. Chinese culture influence many things. One of them is the use of Chinese spice for cooking. Tauco (chili sauce with fermented soybean) created better taste in Coto and used up until now.

Coto Makassar becomes an inspiration to many gravies food in Indonesia since the Bugis tribe from the Gowa Kingdom is a well-known sailor who across every island in the region. Today you don’t have to become a royal member to eat Coto. Even you can make it on your own.

Well, go and grab your cooking tools and feel like a royal.


Coto (Beef Soup)

  • 25 ml cooking oil
  • Minced 15 pieces of garlic
  • Chopped and bruised 3 lemongrass
  • Peeled and crash 2-inches fresh galangal
  • 25 grams coriander powder
  • 5 grams ground cumin
  • 1 tablespoon salt
  • 5 grams ground pepper
  • 500-gram beef shank
  • 500-gram tripe
  • 2-liter water

Sambal Tauco (Chili Sauce)

  • 15 ml of cooking oil
  • 4 pieces of red chilies
  • 4 Cayenne pepper
  • 4 red onions
  • 2 pieces garlic
  • 30 ml fermented soybean


  • Shred 2 scallions
  • Chopped 2 celery leaves
  • 3-4 limes, cut into wedges


Coto (Beef Soup)

  1. Prepare a soup pot. Heat the oil and fry the garlic, lemongrass, galangal, coriander, cumin, salt, and ground pepper until smells good, needs 3-5 minutes.
  2. Boil beef shank, tripe, and water. Continue cooking with low heat for 30 minutes.
  3. Pick the beef and tripe and cut small into bite-size pieces.
  4. Boil again with low heat until the meat tender. Cook until 1 hour

Sambal Tauco (Chili Sauce)

  1. Heat the cooking oil, you can use a frying pan and fry the red chilies, red chilies, red onion, and garlic until smells good. Fry until 3 minutes. Pick the spice from the frying pan
  2. Put all the cooked spice, and tauco in a food processor and grind until becomes a smooth paste.

Coto Makassar ready to serve and top with chopped scallions and celery leaves. Serve better with a side of sambal tauco and sliced lime

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