Indonesian Cuisine
Sop Konro (Makassar-Style Beef Rib Soup) with Rich Savory Black Spice Broth
Prep
25 min
Cook
120 min
Servings
5
Level
Medium
Sop Konro is a legendary beef rib soup from Makassar with a dark brownish-black broth that gets its signature color from kluwek (black nut) and a rich blend of spices. The tender rib meat paired with the savory, spicy, aromatic broth makes this dish a favorite across generations. It's perfect served warm with steamed rice or buras (rice cake wrapped in banana leaf) as a family lunch companion.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 kg Beef ribs
- 2.5 liters Water
- 3 leaves Bay leaves
- 2 stalks Lemongrass, bruised
- 3 cm Galangal, bruised
- 4 leaves Kaffir lime leaves
- 5 pieces Kluwek (black nut), flesh scooped out
- 8 Shallots
- 6 cloves Garlic
- 1 tbsp Coriander seeds, toasted
- 1/2 tsp Cumin, toasted
- 5 Candlenuts, toasted
- 6 pieces Curly red chilies
- 1 stick Cinnamon stick
- 3 Cloves
- 1/4 Nutmeg, lightly ground
- 1 tbsp Palm sugar, shaved
- 2 tsp Salt
- 1 tsp Beef bouillon powder
- 4 tbsp Oil for sautéing
- 3 tbsp Fried shallots for garnish
- 2 stalks Scallions, sliced
- 2 pieces Lime for serving
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👩🍳 Instructions
- 1 Boil the beef ribs in water until it comes to a boil, skim off any foam that rises to the surface, then reduce the heat and continue simmering until the meat is half-tender, about 45 minutes.
- 2 While the ribs are simmering, blend the shallots, garlic, coriander, cumin, candlenuts, red chilies, and kluwek using a blender or mortar and pestle until completely smooth.
- 3 Heat oil in a pan, sauté the ground spice paste together with the lemongrass, galangal, bay leaves, kaffir lime leaves, cinnamon stick, and cloves until fragrant and cooked through, about 8-10 minutes over medium heat.
- 4 Add the sautéed spice mixture into the pot with the simmering ribs, stir well.
- 5 Add the ground nutmeg, palm sugar, salt, and bouillon powder. Stir well and cook over low heat until the ribs are completely tender and the flavors have absorbed, about 1-1.5 hours.
- 6 Taste the broth, adjusting the salt and sugar as needed. If the broth is too thick, add a little hot water.
- 7 Remove the sop konro from the heat, pour into serving bowls, and sprinkle with fried shallots and sliced scallions.
- 8 Serve hot with a squeeze of lime, sambal, and steamed rice or buras on the side.
💡 Tips
• Choose beef ribs with a bit of fat still on them so the broth turns out richer and more flavorful.
• Toast spices like coriander and cumin before grinding them for a more pronounced aroma.
• Simmer the ribs longer over low heat so the meat becomes perfectly tender without clouding the broth.
• Kluwek can be soaked in hot water first before scooping out the flesh, making it easier to blend and less bitter.
📊 Nutrition Facts / serving
480 kkal
Calories (kcal)
32 gg
Protein
30 gg
Fat
18 gg
Carbs
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