Coto Makassar is one of the legendary culinary delights of Makassar, South Sulawesi. It's more than just a soupy dish, as there's a rich blend of spices in every bite.
You'll also discover the tender texture of the meat and the rich history associated with the culinary identity of the Bugis-Makassar people.
The History and Philosophy Behind a Bowl of Coto
The history of Coto Makassar dates back to the 16th century, during the era of the Gowa Kingdom. Coto was a special dish that symbolized wealth and luxury, as it was said to be served only to kings and nobles.
The use of cow parts (offal) was originally a way to maximize each part of the animal and show skill in processing it into a delicious dish.
The method of making Coto Makassar is also unique, as the soup is made thick and savory from the stewed broth of cow offal and cooked with dozens of spices.
The dish is also known as "Coto Mangkasara" and has become an integral part of any visit to Makassar.
The inherent philosophy of coto is equally interesting. Some people believe that the 40 different spices used symbolize the unity and cultural diversity of the Makassarese people.
Each spice also has its unique role, but when put together, they create a perfect harmony of flavors. It's like a society that is diverse yet united.
That's why coto is not just food, but a cultural heritage that is told with every mouthful.
Rich Spices: The Key to Authentic Taste
The main secret to the deliciousness of Coto Makassar lies in the abundant and complex use of spices. It is estimated that there are around 40 types of spices used, including:
- Main spices
Shallots, garlic, ginger, galangal, lemongrass, bay leaves.
- Specialty spices
Coriander, cumin, peppercorns, nutmeg, cloves, cinnamon, candlenut, cardamom, and, most notably, tauco (fermented soybean), which gives it its unique umami aroma and flavor.
- Thickener
Typically, ground peanuts are used, along with roasted and ground rice, which lends the soup a thick and savory texture.
All these spices are processed and simmered with beef stew and offal such as intestines, lungs, heart, liver, and tripe until the spices are fully absorbed.
The result is a thick, aromatic brown gravy. This lengthy cooking process is crucial for producing rich and authentic flavors.
Serving Variations and Ideal Accompaniments
Coto Makassar is traditionally served hot in a bowl with sliced beef and various offal. Today, many vendors also offer coto with only meat for those who don't like offal.
The dish is not complete without its accompaniments, which are ketupat or buras. Ketupat is rice cooked in woven coconut leaves, while buras is rice cooked in coconut milk and wrapped in banana leaves for a savory taste.
The way to eat coto is by dipping ketupat or buras into the thick sauce, then eating it with sliced meat.
You can also add a squeeze of lime, a sprinkle of fried onions, and chopped spring onions to enrich the flavor and aroma.
Eat Coto Makassar on the spot.
Here are recommendations for coto Makassar that can be an option when you visit Makassar:
1. Coto Nusantara
Coto Nusantara is one of the most legendary coto places in Makassar. It's located on Jl. Nusantara No. 32, located near Soekarno-Hatta Harbor, is often a stopover for travelers arriving or departing from Makassar. This place is open every day from 07:00 to 22:00 WITA.
The coto here is famous for its rich, savory and slightly thick soup. The pieces of meat are tender and can be chosen according to taste, from offal to pure meat. No meal is complete without the addition of sambal tauco and burasa (Makassar's ketupat).
2. Coto Gagak
Located on Jl. Gagak No.27, Coto Gagak has been around for a long time and is known by locals as one of the most consistently flavorful coto offerings.
It's open every day from 07:00 to 21:00 WITA, and the atmosphere is simple, similar to a traditional Makassar restaurant.
The soup has a savory taste but is lighter than Coto Nusantara. Perfect for those who prefer a milder spice profile. Many regular customers have made Coto Gagak their favorite breakfast spot for decades.
3. Coto Paraikatte
Coto Paraikatte is located on Jl. Perintis Kemerdekaan Km. 9, Tamalanrea, is a favorite of people in the northern region of Makassar. The place is quite spacious and perfect for a family meal. Open from morning to night, the restaurant is quite crowded, especially on weekends.
What makes Coto Paraikatte stand out is the large portions and extensive selection of meat parts. The gravy is savory, a little thinner but still full of flavor. This place is also known for being family-friendly and offers ample parking.
4. Coto Daeng Sirua
Coto Daeng Sirua is located on Jl. A.P. Pettarani No.105 is one of the main roads in Makassar. It's open from morning until night and is often the preferred choice of office workers and travelers seeking a more comfortable and modern dining atmosphere.
Apart from the savory coto soup and tender meat, this place is known for its cleanliness and fast service. It's perfect for those who want to enjoy traditional flavors in a more modern and practical setting.
5. Coto Ranggong
Coto Ranggong is located on Jl. Ranggong No.13B is not far from the city center and the Losari Beach tourist area.
Established in the 1960s, this place is considered one of the pioneers of coto Makassar, which has maintained its original recipe to this day. Open every day from 07:00 to 21:00 WITA.
Coto Ranggong has an authentic taste, with savory gravy and a distinctive aroma of spices. It's perfect for those who want to taste the most traditional version of coto. The place is not too big, but it's always crowded with regulars and tourists.
From Traditional Stalls to Modern Restaurants
Coto Makassar's popularity extends beyond South Sulawesi. Today, the dish is widely available in many major cities in Indonesia, ranging from simple stalls to modern restaurants.
However, the experience of enjoying Coto Makassar in its place of origin remains the most authentic.
Many legendary coto stalls in Makassar have been selling coto for decades. They have even become culinary icons of the city while maintaining secret recipes that have been passed down from generation to generation.
Coto Makassar is not just a dish, but a cultural experience that encapsulates the richness of its spices, its history, and the hospitality of its people.
For anyone visiting Makassar, tasting a bowl of coto is a must, an exploration of flavors that will leave a lasting impression on the tongue.
