Konro is an Indonesian ribs soup originated from Buginese and Makassarese of South Sulawesi. Usually this soup was made with ribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut in bite size or rice. The spicy and strong tasted soup was made from the mixture of various spices especially coriander and keluwak (Pangium edule) fruit that gave its blackish color.
Originally konro was usually served as spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), similar to grilled ribs marinated and coated in spices typical to konro soup.
1 kg beef ribs
Finely pounded spices into paste :
5 – 6 kluwak nuts, peel, soak in hot water
1 tsp peppercorn, roasted
1 tbsp corriander, roasted
1 tsp ground turmeric
1 tsp seedless tamarind
3 cloves garlic
salt and sugar as desired
How To :
1. Saute the ground ingredient and clove until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre of water, and cook until meat tender. (Add water again, if you need it)
2. Add salt and sugar as desired, simmer over low heat 15 to 20 minutes. Serve with rice cake
If you wanna make Grilled Konro, just take some beef short-ribs of the soup, then grill.
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