Makassar Beef-Ribs Soup (Sop Konro) Recipe

Makassar is the provincial capital of South Sulawesi, Indonesia, and is famous for its konro soup.  Konro means ribs in Buginese language. Konro soup is spicy, rich, and creamy with blackish-brown color. This spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and bay leaf. Konro soup is generally served and eaten with steamed white rice and sambal.

Now we’d like to share a recipe so you can have this ultimately delicious dish in your own kitchen:

  • 3 kg beef ribs (cut one whole rib into half)
  • 6 liters water
  • 3 tablespoons cooking oil
  • 6 kaffir lime leaves
  • 4 lemongrass, bruised
  • 3 galangal, bruised
  • 2 bay leaves
  • 5 cm cinnamon
  • 3 tablespoons tamarind juice
  • 50 gram raw peanut, boiled and mashed
  • salt to taste

Grind the following ingredients into spice paste:
  • 12 shallots
  • 12 red chili peppers
  • 8 cloves garlic
  • 2 black nuts (keluwak), take the meat and soaked in hot water
  • 2 ½ tablespoons coriander
  • 1 teaspoon white peppercorns
  • 1 teaspoon cloves
  • 1 whole nutmeg

  • Chopped spring onions
  • Fried shallots
  • Lime wedges
  • Chili sambal

  1. Boil the ribs for about 30 minutes until it is half done.
  2. Meanwhile, sauté the spice paste with medium high heat until fragrance.
  3. Add lemongrass, galangal, bay leaves, tamarind juice, cinnamon and salt, sauté for another 5 minutes.
  4. Put the sautéed spice paste into the boiled ribs.
  5. Lower the heat, and then add the mashed boiled peanut and simmer until the beef ribs is tender.
  6. Serve the konro soup with chopped spring onions, fried shallots, lime wedges and chili sambal.

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