Coto makassar is the city's defining dish: a slow-cooked soup of beef offal — lungs, heart, tripe — simmered for hours with a spice paste of lemongrass, galangal, coriander, and other aromatics until the broth turns deep and dark. It comes with ketupat (compressed rice cake) and a fierce sambal on the side. Specialist warungs serving almost nothing else are scattered across the city; they open early and often sell out by mid-morning. Ask any local for their preferred spot — opinions are held strongly. If offal is not your thing, some places also do a beef-only version.