Makassar is one of Indonesia's most famous culinary destinations. This port city situated at the south of Sulawesi Island is represented in the most traditional dish of the area - coto Makassar. This thick and tasty soup is usually made with beef and a variety of innards, such as tripe, brain, lungs, or intestines.
The process of preparing coto Makassar is time-consuming, and the meat is left to simmer in the spice-enriched broth for many hours. It is typically served in bowls with a dollop of traditional Indonesian chili sauce known as sambal. The dish is typically served with rice or rice cakes packed in woven palm or coconut leaves.
MOST ICONIC Coto Makassar
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Konro is an unusual soup originating from the city of Makassar, located in South Sulawesi. This rich beef soup, commonly referred to as sop konro, is usually made with spare ribs cooked in a flavorful broth. The dish has a unique and distinctive flavor due to the use of traditional Indonesian spices such as kluwak and galangal.
However, even though it is flavorful, unlike the majority of national dishes in Indonesia, it is not particularly spicy. Usually, the ribs are served together with the broth, but the dish can sometimes be divided in a two-course meal, when broth and ribs are served separately.
MOST ICONIC Konro
Sop saudara is a traditional meat soup that originates from the port city of Makassar, the capital of South Sulawesi province. It is typically prepared with diced beef shank, water, seasonings, shallots, garlic, and a variety of sautéed spices such as ginger, galangal, lemongrass, coriander, cumin, cinnamon, nutmeg, orange or lime leaves, and candlenuts.
Often compared to coto Makassar, a famous Makassar beef-based soup, sop saudara may also contain offal such as lungs and liver. The soup’s name translates to brotherly soup, and it is believed to have been created in the late 1950s by a Makassar-based meat soup seller from Pangkep called Haji Dollahi.
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