English (International) 
Korean (South Korea)
What is Coto Makassar? Discover the rich history, bold flavors, and easy homemade recipe for this iconic Indonesian beef soup from South Sulawesi.
If you’ve ever scrolled through Indonesian food videos and stumbled upon a thick, dark, fragrant beef soup that looks like it could fix every bad day you’ve ever had, chances are you found Coto Makassar. So, what is Coto Makassar exactly? It’s a traditional beef offal soup from Makassar, South Sulawesi, and honestly, it’s one of those dishes that makes you wonder why it isn’t more famous outside Indonesia yet.
This bowl of comfort has been warming bellies for centuries, and once you taste it, you’ll understand why locals treat it less like a meal and more like a hug in soup form. Let’s dig into everything you need to know about Coto Makassar, from its origins to how you can cook it yourself at home, wherever in the world you are.
What Is Coto Makassar? A Quick History Lesson
Coto Makassar traces its roots back to the Kingdom of Gowa in South Sulawesi, somewhere around the 16th century. Some food historians say it was originally served to royal soldiers and palace guests, which explains why the spice blend is so complex. Nobody hands out a basic soup to royalty, right?
The name itself is fairly straightforward. “Coto” simply means soup, and “Makassar” points to its hometown, the capital city of South Sulawesi. Over the centuries, this humble soup grew from a palace dish into a beloved street food enjoyed by everyone, from taxi drivers grabbing breakfast to office workers on their lunch break.
What makes the history interesting is how the dish reflects Makassar’s identity as a major trading port. Spices from all over the archipelago passed through this city, and Coto Makassar absorbed a bit of everything along the way.
What Does Coto Makassar Look and Taste Like?
Here’s where things get exciting, because Coto Makassar is not your average clear noodle soup. Let’s break down its appearance and flavor profile.
The Look
Coto Makassar has a thick, dark brown broth than a typical soup. It’s usually served in a bowl alongside:
- Diced beef
- Various beef offal (tripe, lungs, heart, and intestines, depending on the recipe)
- A scattering of fried shallots on top
- A side of “ketupat” (compressed rice cake) or steamed rice
The broth’s deep color comes from roasted candlenuts and toasted ground rice, called “kacang sangrai” in some versions, which thickens the soup and gives it that signature velvety texture.
The Taste
Flavor-wise, Coto Makassar is bold, savory, and slightly nutty, with warm spice notes from coriander, cumin, and galangal dancing in the background. It’s rich without being heavy, and the slight smokiness from grilled spices adds depth that keeps you coming back for spoonful after spoonful.
A squeeze of lime and a spoonful of sambal (chili paste) at the table let you customize the heat level, so even spice-shy eaters can enjoy their bowl.
How to Make Coto Makassar at Home
Worried that this dish sounds too complicated to attempt in your own kitchen? Don’t be. While traditional versions can take hours of slow simmering, here’s a simplified, beginner-friendly version that still captures the magic of Coto Makassar.
Authentic Coto Makassar (Just Try & Taste Version)
Ingredients
Main Ingredients:
- 1 kg beef, cut into cubes
- 5 tablespoons peanuts, roasted and finely ground
- 4 tablespoons tauco (fermented yellow bean paste), blended until smooth
- 2 liters water (Note: For a more authentic, thicker texture, replace this with rice-washing water as recommended in the recipe comments).
- 2 tablespoons margarine for sautéing
Spice Paste (Blend/Grind until smooth):
- 15 shallots
- 6 garlic cloves
- 5 candlenuts, toasted
- 2 tablespoons coriander seeds, toasted
- 1 teaspoon whole white peppercorns
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cumin
- 2 inches ginger
Condiments & Serving:
- Bird’s eye chili sambal (boiled and mashed chilies diluted with a bit of coto broth)
- Fried shallots
- 2 stalks green onions (scallions), finely sliced
- Lime wedges
- Ketupat or lontong (compressed rice cakes)
Aromatics & Seasonings:
- 10 stalks lemongrass, bruised
- 3 inches galangal, bruised
- 5 bay leaves
- 5 kaffir lime leaves
- 4 cardamom pods
- 1 cinnamon stick (or 1 tsp cinnamon powder)
- 5-6 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon Javanese brown sugar, finely shaved
- 1 tablespoon granulated sugar
- 2 teaspoons salt (adjust to taste)
- 2 teaspoons beef broth powder (optional)
Cooking Steps
- Prep the Thickener: Roast the peanuts until slightly browned. Let them cool, then grind them using a dry mill or coffee grinder until fine. Do the same for the tauco until smooth, and set both aside. (Tip: If your tauco is very salty, rinse it quickly in water before blending to reduce the saltiness).
- Sauté the Spices: Heat 2 tablespoons of margarine in a large pot (a pressure cooker works great to speed things up). Sauté the spice paste until fragrant, cooked through, and no longer pale.
- Add Aromatics & Meat: Stir in the lemongrass, galangal, bay leaves, kaffir lime leaves, cardamom, and cinnamon. Cook until the leaves wilt. Add the cubed beef, stirring well until the meat is fully coated with the spices and turns pale.
- Boil/Pressure Cook: Pour in enough water to completely submerge the meat. Close the pot. If using a pressure cooker, cook on high heat until it whistles, then lower the heat and cook for 15 minutes (adjust the timing if you are using regular, tougher cuts of beef).
- Finish the Broth: Release the pressure/open the lid, and pour in another 1 liter of hot water to increase the amount of broth. Add the beef broth powder, sweet soy sauce, salt, sugar, blended tauco, and the ground peanuts. Stir thoroughly and bring everything to a rolling boil. Taste and adjust the salt if necessary, then remove from heat.
- Assembly: Arrange the beef pieces in a serving bowl. Pour the hot, rich coto broth over it (make sure to scoop up the peanut bits from the bottom!). Top generously with sliced green onions, fried shallots, and a squeeze of fresh lime juice. Serve immediately alongside ketupat and chili sambal.
Where to Find Coto Makassar Outside Indonesia
If cooking from scratch sounds like a weekend project you’re not ready for yet, don’t worry. Coto Makassar has slowly been making its way onto international menus, especially in cities with a strong Indonesian diaspora like Amsterdam, Tokyo, and parts of Australia.Â
Asking a Sulawesi local where to find good Coto Makassar is also a fun way to start a conversation, since everyone seems to have strong opinions about which stall serves the best bowl in town.
So, what is Coto Makassar in the end? It’s history, trade routes, royal tradition, and pure comfort, all simmered together in one unforgettable bowl. Whether you’re trying it on the streets of Makassar or recreating it in your own kitchen halfway across the world, this dish has a way of making people feel instantly at home.
Speaking of feeling at home, if exploring Indonesian food has sparked some curiosity about the language behind these dishes, you might enjoy learning a bit of Indonesian too. After all, knowing how to say “satu mangkok coto, please” hits differently than just pointing at a menu.
That’s exactly where BASANTARA comes in. As an Indonesian language institution based in Yogyakarta, BASANTARA helps learners from all over the world understand not just the language, but the culture and stories behind dishes like Coto Makassar. Whether you’re a total beginner or already brave enough to order food in Bahasa Indonesia, BASANTARA offers lessons tailored to your level and pace.
Curious to learn more? Reach out via WhatsApp at +62 852 1396 8601 or visit basantara.net to start your Indonesian language journey today. Who knows, your next trip to Makassar might involve ordering Coto Makassar like an absolute local.
