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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 with Ketupat | |
| Type | Stew |
|---|---|
| Place of origin | Indonesia |
| Region or state | South Sulawesi |
| Main ingredients | Beef, broth made from ground peanuts |
Coto Makassar is usually served with Burasa or Ketupat rice cakes.
See also
edit
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- 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.
Wikimedia Commons has media related to Coto Makassar.