Coto (food)

Coto is a traditional Indonesian dish, specifically from the Makassar region of South Sulawesi. It is a type of soup made from beef and its offal, cooked in a rich, dark broth seasoned with various spices. The dish is typically served with rice and accompanied by sambal, a spicy condiment.

Ingredients and Preparation

The main ingredient of coto is beef, including various parts of the animal such as the meat, tripe, lungs, and heart. These are boiled until tender, then cut into small pieces. The broth is made from the beef stock, combined with a variety of spices such as coriander, garlic, shallots, turmeric, and galangal. The soup is typically garnished with fried shallots and chopped scallions.

The dish is traditionally served in a bowl, accompanied by a plate of rice. Diners can add sambal to the soup to taste, and it is common to squeeze a lime over the soup before eating. Some variations of the dish may also include other ingredients such as potatoes or noodles.

Cultural Significance

Coto is a popular dish in Makassar and is often served at special occasions such as weddings and feasts. It is considered a symbol of the city's culinary heritage and is a common street food. The dish is also popular in other parts of Indonesia, and there are many variations of the recipe depending on the region.

See Also

• Indonesian cuisine
• Soto
• List of soups
• List of Indonesian dishes