Coto Makassar


There is no official note about when Coto Makassar or Coto Mangkasara was found and who invented and introduced it. Until today, people just know that this food is a special food of Makassar that is made by common people from Makassar tribe. In modern culinary, this food is included in the group of soup. The main foodstuffs are meat and jeroan (the content of the stomach) of cows, such as liver, tripe, heart, intestine, and lymph gland. Next are the process of making Coto Makassar. First, boil the foodstuffs until soft, then cut them into small pieces. After that, mix it with the cooked sauce in the separate container. The sauce is the combination of various kinds of spices which are added with the milling of ground nuts that have already been fried. When it will be served, this food is added with fried onion, celery, vinegar, and lime. It is not complete to eat this food without ketupat (rice cooked in a packet made of woven coconut leaves), burasa, and tauco sauce.
The taste of Coto Makassar is determined by the quality of the sauce. This food will be more tasty and delicious if it is cooked in a clay pan called korong butta and uring butta with rampah patang pulo (40 kinds of spices). Those spices are not only functioned to make the food delicious, but also to balance and to counteract the bad substances contained in the foodstuffs, such as liver, tripe, heart, and lymph gland, which is filled with cholesterol, so this food is healthy to be eaten.

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