 Coto Makassar with Ketupat | |
| Type | Stew |
|---|---|
| Place of origin | Indonesia |
| Region or state | South Sulawesi |
| Main ingredients | Beef, broth made from ground peanuts |
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.
Coto Makassar is usually served with Burasa or Ketupat rice cakes.
See also[edit]
- Soto ayam
- Sop saudara, spicy Bugis-Makassar beef soup.
- Konro, Bugis-Makassar spicy cow's ribs soup, similar or related to ribs soto
- Tongseng, Javanese spicy mutton soup also related to soto
- Gulai, the Javanese gulai is soupy, similar to mutton or goat soto but slightly different in spices
- List of Indonesian soups
- List of soups
References[edit]
- ^ Loren Bell; Stuart Butler; Trent Holden; Anna Kaminski; Hugh McNaughtan; Adam Skolnick; Iain Stewart; Ryan Ver Berkmoes (2016). Lonely Planet Indonesia. Lonely Planet. ISBN 9781760341619.
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