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Sop Konro: Makassar Beef Ribs Soup with Kluwak and Grated Coconut

Sop Konro: Makassar Beef Ribs Soup with Kluwak and Grated Coconut

  • Author: Nunuk Sri Rahayu
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 4 1x
  • Category: Beef & Lamb, Soups & Stews
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Halal

Description

Sop konro is a hearty beef ribs soup from Makassar, South Sulawesi, with a complex flavour. Key ingredients include kluwak and grated coconut, along with tamarind extract, turmeric, and other spices.

Ingredients

Scale
  • 1 kg beef ribs, washed thoroughly
  • 150 gr grated coconut
  • 3 pieces whole (or around 30 gr ready to use) kluwak (keluak).
  • 7 shallots, peeled, chopped
  • 4 cloves garlic, peeled, chopped
  • 3 cm turmeric, peeled, chopped
  • 2 cm ginger, peeled, chopped
  • 2 cm galangal, chopped
  • 3 candlenuts, chopped
  • 1 tsp coriander seeds
  • 0.7 tsp caraway seeds
  • 0.5 tsp ground nutmeg
  • 0.5 tsp white pepper powder
  • 1 lemongrass, use only the white part, bruised, knotted
  • 2 Salam leaves
  • 3 Kaffir lime leaves
  • 4 cm cinnamon
  • 4 cloves
  • 2 cardamoms
  • 1 tsp tamarind extract
  • Salt to taste
  • Sugar to taste (optional)
  • 4 tbsp cooking oil
  • Water
  • Sliced spring onion and fried shallots for garnishing (optional)

Instructions

  1. Pan roast the grated coconut until golden brown, over medium heat. Stir continuously to avoid burning.

    Pan roast the grated coconut

  2. Let it cool and grind it into a coarse powder using a food processor. Set aside.

    Let it cool and grind it into a coarse powder

  3. If using the whole kluwak, crack it open, and soak it in hot water, just enough to cover the surface. (Ready to use kluwak needs to be soaked too, but not cracked open). Let it cool and blend it with a little bit of the soaking water into a fine paste.
  4. Blend into a smooth paste: shallots, garlic, turmeric, ginger, galangal, candlenuts, coriander seeds and caraway seeds. Set aside.
  5. Put water in a cooking pot over high heat and bring it to boil.
  6. Add the ribs, and boil it for around 3 minutes until the scum rises, then turn off the heat and throw away the water, rinse the ribs and add around 2 lt cold water.
  7. Bring the ribs to boil over high heat, then reduce the flame to medium low.
  8. Meanwhile, in a frying pan, heat the cooking oil over medium heat, then sauté the blended spices and kluwak until fragrant, around 4 minutes.

    sauté the blended spices and kluwak

  9. Add the sautéed spices to the soup.
  10. Add the lemongrass, salam and kaffir lime leaves, cinnamon, cloves and cardamom.

    Add the lemongrass, salam and kaffir lime leaves

  11. Add the tamarind extract, salt and sugar.
  12. Continue cooking the soup for around 1 hr.

    Continue cooking the soup

  13. Add the grounded roasted grated coconut, stir, and cook for another 30 minutes.
  14. When the soup is done and the meat is tender, turn off the heat.
  15. Transfer the soup in a serving bowl, garnish with sliced spring onions and fried shallots.
  16. Serve the soup with sambal and lime wedges on the side.

Notes

  • If possible, use beef ribs for the best result. Choose ribs with big bones as the bones will produce delicious broth important for the dish.
  • Although large, long ribs are used in Makassar, smaller cuts can also be used.

Keywords: non-spicy, tamarind, red meat, turmeric

Find it online: https://www.cookmeindonesian.com/sop-konro-makassar-beef-ribs-soup-with-kluwak-and-grated-coconut/