coto makassar — South Sulawesi, Indonesia

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. 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. The soup originates in the 16th-century in the Sultanate of Gowa, and was originally cooked for royal servants and soldiers. While it is now eaten regularly as a breakfast food in the region, it retains an association with weddings and religious celebrations. 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, and the use of Indian curry spices, imported peanuts and halal meat point to the cultural diversity of Makassar during the Gowa period. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q848957) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.