Coto Makas­sar Indonesian

Ingre­di­ents:

* 300 g beef san­dung lumur
* 750 g beef innards (intestines, tripes, liv­ers, kid­neys, lungs)
* 2000 cc stock
* 2 tbsp corian­der, fried with­out oil
* 1 tsp peres jin­ten (car­away seed/cumin)
* 5 cloves garlic
* 5 grains kemiri (fruits of candlenut)
* 3 tbsp cook­ing oil
* 4 stalks serai (lemongrass/citronella), crushed
* 4 cit­rus leaves
* 2 tbsp salt
* Pep­per
* 3 tbsp peanuts, fried and grinded
* 2 stalks leeks, slice thickly
* 2 stalks celeries, slice thickly

Sam­bal Tauco:

* 4 tbsp tauco (fer­mented bean paste used as condiment)
* 2 cloves garlic
* 5 chilies
* 2 tbsp cook­ing oil

Com­ple­ments:

* 2 cala­m­ondins
* Fried onion

Direc­tions:

1. Boil beef until it is well-done, sep­a­rate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
2. Boil stock while corian­der, cumin, pep­per, gar­lic, and kemiri are grinded. Heat cook­ing oil and cook grinded sea­son­ing in some oil until it is fragrant.
3. Put sea­son­ing into boiled stock. Add serai, cit­rus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
5. Sam­bal tauco: Grind tauco, gar­lic, and chilies. Sauté at higher tem­per­a­ture, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the com­ple­ments and sam­bal tauco. Adding ketu­pat is preferred.