Coto MakassarMakassar beef offal soup

• 500 g1.1 lb beef, shin or brisket, in a piece
• 300 g10 oz beef tripe, cleaned
• 200 g7 oz beef liver
• 100 g3 1/2 oz beef heart
• 200 g1 1/3 cups raw peanuts, fried or dry-roasted until golden, then ground fine
• 2 liters2 quarts rice-washing water (air tajin), or plain water
• 1 liter1 quart beef cooking broth, from boiling the meats
• 18 shallots, for the paste
• 15 cloves garlic, for the paste
• 5 candlenuts (kemiri), for the paste
• 1 tbsp coriander seeds, for the paste
• 1 tsp cumin seeds, for the paste
• 1 tbsp whole black peppercorns, for the paste
• 5 cm2 inches cinnamon stick, for the paste
• 3 stalks lemongrass, bruised
• 3 pieces, 3 cm each3 pieces, 1 inch each galangal, bruised
• 2 pieces, 3 cm each2 pieces, 1 inch each ginger, bruised
• 5 Indonesian bay leaves (daun salam)
• 6 makrut lime leaves
• 3 tbsp neutral oil, for frying the paste
• salt and a little sugar, to taste
• ketupat or burasa rice cakes, fried shallots, sliced spring onion, celery leaves, lime wedges and sweet soy sauce, to serve
• 4 large red chilies, for the sambal tauco
• 1 handful red bird's eye chilies, for the sambal tauco
• 9 shallots, for the sambal tauco
• 3 cloves garlic, for the sambal tauco
• 4 tbsp salted fermented soybeans (tauco), left whole, for the sambal tauco
• 1 tsp sugar, for the sambal tauco

Method

1. 1

   1. Wash the beef, tripe, liver and heart. Boil them in separate pots of water until each is tender: the beef and tripe take about 1 h 30 min to 2 h, the liver and heart much less. Drain, keep 1 liter of the beef broth, and cut everything into small bite-sized pieces.

2. 2

   2. Toast the cumin and coriander seeds and the peppercorns in a dry pan until fragrant. Grind them to a powder, then blend with the shallots, garlic, candlenuts and cinnamon into a smooth paste.

3. 3

   3. Fry the paste in the oil for 5 minutes, until fragrant. Add the galangal, ginger, lemongrass, bay and lime leaves and fry for another minute.

4. 4

   4. Tip the fried paste into the reserved beef broth, add the ground peanuts, the beef and the tripe, and simmer gently for 30 minutes so the flavours soak in.

5. 5

   5. Pour in the rice-washing water and add the liver and heart. Season with salt and a little sugar and simmer for 20 to 30 minutes more, stirring now and then, until the broth thickens and is the colour of the peanuts.

6. 6

   6. For the sambal, blend the chilies, shallots and garlic coarsely, fry them in a little oil, add the whole tauco and a splash of water, cook until soft and season with the sugar.

7. 7

   7. Ladle the meat and the thick broth into small bowls, top with fried shallots, spring onion and celery, and serve with ketupat or burasa cut into pieces, the sambal tauco, lime and sweet soy sauce.