Entree: Indonesia – Sulawesi – Coto Makassar (Makassar-style spiced beef and offal soup thickened with ground roasted peanuts)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 20 min

Total 2 hrs 50 min

Ingredients

- 1.5 lb (680 g) beef brisket, trimmed
- 8 oz (225 g) beef tripe, cleaned and blanched
- 10 cups (2.4 L) water
- 1 cup (90 g) roasted peanuts, finely ground (or peanut powder)
- 6 shallots
- 4 cloves garlic
- 2 tbsp (14 g) coriander seeds, toasted
- 1 tsp (2 g) cumin seeds, toasted
- 1 tsp (2 g) turmeric powder
- 1 tbsp (6 g) fresh galangal, grated
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice, or to taste
- 2 tbsp (30 g) fried shallots for garnish
- 2 stalks celery leaves or scallions, chopped, for garnish
- Lime wedges, to serve
- Ketupat or steamed rice, to serve

Instructions

1. Rinse the brisket and tripe. In a large pot combine the brisket, tripe, and 10 cups (2.4 L) water. Add the bruised lemongrass and bay leaves, bring to a simmer, skimming any foam, then cover and cook gently until meat is tender, about 1.5–2 hours. Remove meat and tripe; reserve the cooking liquid and strain if desired. Shred the brisket and cut tripe into bite-size pieces.
2. While the meat cooks, prepare the spice paste: dry-toast the coriander and cumin seeds until fragrant, then grind with shallots, garlic, turmeric, and grated galangal (use a mortar and pestle or food processor) to a coarse paste. If needed add a little water to form a paste.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Fry the spice paste until aromatic and oil separates, about 4–6 minutes. Add the paste to about 6 cups (1.4 L) of the reserved strained broth.
4. Bring the broth with spice paste to a simmer. Stir in the ground roasted peanuts slowly, whisking to avoid lumps; the peanuts will thicken and enrich the broth. Simmer 10–15 minutes so flavors meld.
5. Return the shredded brisket and tripe to the pot; simmer gently 5–10 minutes to warm through. Season with 1 tsp (5 g) salt and 1 tsp (5 g) sugar, adjust to taste.
6. Remove from heat and finish with 2 tbsp (30 ml) lime juice or to taste. Serve the soup hot over bowls of ketupat or steamed rice.
7. Garnish with fried shallots, chopped celery leaves or scallions, and lime wedges on the side.