Sop Konro (Sop konro)
Overview
Sop konro is a rich, dark beef rib soup from Makassar on the island of Sulawesi, Indonesia. Large beef ribs are simmered for hours until the meat almost falls off the bone. The broth is seasoned with a spice paste of shallots, garlic, ginger, coriander seeds, cumin, nutmeg and black pepper, together with lemongrass, galangal and lime leaves. Its almost black colour comes from kluwek, the fermented seeds of the keluak tree, which add a deep, earthy and slightly bitter flavour. It is topped with crisp fried shallots and served with rice or compressed rice cakes and lime.
History
Sop konro is one of the signature dishes of the Bugis and Makassar peoples of South Sulawesi. Konro means rib in the local language. Makassar is famous for its many dedicated konro restaurants, and the city also serves a grilled version called konro bakar. The soup is a popular dish for family gatherings and for the feasts at the end of Ramadan.
Main ingredients
Beef ribs, keluak nuts, lemongrass, galangal, coriander seeds, fried shallots. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Lemongrass soups · More soups from Indonesia
Recipe
Method
- 12 h
Boil the ribs in the water for 2 hours, skimming, until tender.
- 2
Fry the spice paste with the keluak, lemongrass, galangal and lime leaves until fragrant.
- 330 min
Add the paste to the pot and simmer for 30 minutes.
- 4
Season and serve topped with fried shallots, with rice and lime.
- ✓
Serve. About 2h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
