Pallubasa or Pallu basa is a
traditional dish from
Makassar
Makassar ( ), formerly Ujung Pandang ( ), is the capital of the Indonesian Provinces of Indonesia, province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, ...
,
South Sulawesi
South Sulawesi () is a Provinces of Indonesia, province in the South Peninsula, Sulawesi, southern peninsula of Sulawesi, Indonesia. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital and largest ci ...
,
Indonesia
Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...
.
It is similar to
coto Makassar; however, while both are primarily made from
offal
Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat.
Some cultures strong ...
and/or
meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
of
cattle
Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are calle ...
or
buffalo, the meat for pallubasa is cooked longer, and served with a creamy santan and sautéed grated coconut broth in a bowl. Pallubasa may be served with a raw egg (or ''alas'') to make the broth even creamier, and lime juice to add zest to the broth. Unlike coto Makassar, which is eaten with
ketupat, pallubasa is eaten with a plate of white rice. It was also eaten with
burasa in the past.
Historically, pallubasa contained only offal and/or other unwanted parts of the animal (such as its testicles, intestines, udders, and even its dried blood), making it very cheap and popular among the working class. As its popularity grew, the upper class started enjoying pallubasa with more preferable parts of the meat, such as
sirloin or
tenderloin.
See also
*
Soto
*
List of Indonesian soups
References
External links
*
Situs Portal Kota Makassar
{{Indonesian cuisine
Makassar cuisine