Coto makassar

Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto, traditionally made with beef, offal stew with seasoned broth made from ground peanuts and spices.^[1] The main ingredient of this soup is beef, and it can be mixed with innards, such as intestine, liver, lungs, heart, tripe, or cow brain. The spices are used both for flavouring, and to balance the richness of the meat.^[2]

TypeStew

Place of originIndonesia

Region or stateSouth Sulawesi

Main ingredientsBeef, broth made from ground peanuts

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Coto Makassar

Coto Makassar with Ketupat
Type	Stew
Place of origin	Indonesia
Region or state	South Sulawesi
Main ingredients	Beef, broth made from ground peanuts
Media: Coto Makassar

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The soup originates in the 16th-century in the Sultanate of Gowa, and was originally cooked for royal servants and soldiers^[3]. While it is now eaten regularly as a breakfast food in the region, it retains an association with weddings and religious celebrations.^[2]

Coto Makassar is usually served with Burasa or Ketupat rice cakes and Tauco sauce, a savoury fermented soybean paste. The use of Tauco indicates that the dish is influenced by Chinese Indonesian cuisine^[2], and the use of Indian curry spices, imported peanuts and halal meat point to the cultural diversity of Makassar during the Gowa period.^[3]