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1
Simmer the beef and offal
120 Mins
Boil, then simmer at about 95°C (200°F)
Put the beef chuck, liver, tripe and heart in a large pot with the 1500 ml water and the bay leaves. Bring to a rolling boil over high heat, skim off the grey foam that rises, then turn the heat down so the water barely trembles. Cover with the lid ajar and simmer for 2 hours, skimming now and then, until the beef is tender and the tripe gives easily when pressed.
Start with cold water, not hot: the meat releases its impurities slowly and the broth stays clearer.
Done when: Beef yields to a fork, tripe is tender not rubbery, broth smells meaty and clean.
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2
Fry the spice paste
10 Mins
Medium heat, about 160°C (320°F)
Heat the 15 ml oil in a frying pan over medium heat. Add the pounded spice paste and the bruised lemongrass and fry, stirring constantly, for 8 to 10 minutes until the paste darkens a shade, smells warm and toasty, and the oil starts to separate at the edges.
Do not rush this: raw spice paste tastes harsh, fried paste tastes deep. If it catches, turn the heat down, never add water.
Done when: Paste darker, fragrant and oily at the edges, lemongrass softened.
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3
Build the peanut and rice broth
15 Mins
Simmer at about 95°C (200°F)
Stir the fried paste into the simmering pot. Mix the 80 g ground peanuts and the 40 g roasted rice flour with a ladle of hot broth into a smooth slurry, then stir it into the pot. Simmer for 15 minutes, stirring now and then so the thickeners do not settle and catch on the bottom.
A slurry first, never dry powder into the pot: dry flour clumps and no amount of stirring will fix it.
Done when: Broth thick, opaque and nut-brown, coating the back of a spoon.
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4
Season and finish the soup
10 Mins
Simmer at about 95°C (200°F)
Lift the meat and offal out onto a board and slice them into bite-size pieces, then return them to the pot. Stir in the 8 g salt, taste, and add a little more only if it needs it. Simmer for 5 more minutes, then take out the lemongrass and bay leaves and throw them away.
Salt at the end: the broth reduces as it simmers, and salt added early can turn the finished soup too salty.
Done when: Broth well seasoned, meat sliced and back in the pot, no whole spices left.
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5
Serve with the garnishes
5 Mins
Serving temperature, about 75°C (170°F)
Ladle the hot soup into deep bowls, making sure each bowl gets beef and a share of the offal. Scatter the spring onions and fried shallots over the top. Put the lime wedges and the small dish of sambal tauco on the table so each person seasons their own bowl.
Serve it truly hot: this is a thick soup and it cools fast once ladled.
Done when: Bowl steaming, broth thick and nut-brown, garnishes bright on top.
auto_awesome Finishing Touches & Plating
Eat the coto makassar hot, with a ketupat or burasa rice cake torn into the bowl and a squeeze of lime. Stir in a little sambal tauco if you like heat and a salty, fermented edge.
Indonesia
35m
