Coto Makassar

Step 1: Put 1 ¾ lb beef brisket or shin (and 10 ½ oz beef tripe or liver, if using) in a large pot, cover with water and bring to the boil over a high heat. Boil for 5 minutes, then drain and rinse off the scum. Use a separate board for raw meat.

Step 2: Return the meat to the clean pot with 10 ½ cups rice-rinsing water and 3 Indonesian bay leaves (daun salam). Bring to the boil, skim, then simmer gently, half covered, for 75 minutes until a skewer slides into the beef easily.

Step 3: Meanwhile, toast 3 ½ oz raw peanuts in a dry frying pan over a medium-low heat for 6–8 minutes, shaking often, until evenly golden. Cool completely.

Step 4: Grind the cooled peanuts in short pulses until they look like coarse sand. Stop before they clump into butter.

Step 5: Blend 6 shallots, 6 cloves garlic, 1 ⅛ in galangal, 1 tbsp coriander seeds, 1 tsp cumin seeds and 1 tsp white peppercorns with a splash of water to a smooth paste.

Step 6: Heat 3 tbsp vegetable oil in a frying pan over a medium heat and fry the paste with 2 stalks lemongrass for 6–8 minutes until fragrant and golden and the oil separates.

Step 7: Lift out the cooked beef and offal and cut into 1.5 cm cubes. Stir the fried paste, ground peanuts, 2 tsp salt and 1 tsp palm sugar into the broth.

Step 8: Simmer for 15 minutes over a low heat, stirring the bottom often because the peanuts like to catch, until the soup is thick, opaque and coats the spoon. Return the meat and heat through.

Step 9: Put pieces of 1 ⅓ lb ketupat or lontong rice cakes in each bowl, ladle over the soup and finish with 3 spring onions and 3 tbsp fried shallots. Serve with 2 limes and 4 tbsp chilli sambal.