Coto Makassar

Coto Makassar, a traditional culinary food from Indonesia who came from the city of Makassar, South Sulawesi province. coto Makassar consists of soup with broth seasoning made ​​from starch. The main contents of this soup is beef and can be mixed with innards like intestines, liver, lungs, heart, tripe, or cow brains, to complement add green onions, fried onions, chili, and lemon
Coto Makassar is usually served with Burasa or Ketupat.

ingredient
300 grams of beef offal, boiled
300 grams of beef
5 cm cinnamon
2 liters of rice water the last
3 tablespoons oil, for sauteing
8 cloves red onion, thinly sliced

Blend
6 eggs red onion
4 cloves garlic
1 ½ tsp pepper grains
1 tablespoon toasted coriander
½ tsp cumin
3 cm ginger
5 cm galangal
50 grams of peanuts, roasted, discard the husk.
2 stalks lemongrass, crushed
2 tablespoons tauco
Brown sugar 1 tablespoon sliced

complement
Buras / rice cake to taste, chopped
2 leeks, thinly sliced
3 tablespoons fried onions
3 pieces of lime, split-split
sambal tauco

How to make :
enter beef, offal, cinnamon, and salt into a saucepan containing the rice water. Cook until the meat is half cooked. Lower the flame.
saute onion until fragrant, put spices, lemongrass, and tauco. Saute until fragrant and cooked. Enter the spice stir into stew meat. Add the brown sugar, cook until meat is tender and cooked offal.
lift meat and beef offal, then cut into pieces. Enter back into the gravy. Serve sauce coto with complementary and tauco.