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Konro

Konro soup
Course	main course
Place of origin	Makassar (Indonesia)
Region or state	Makassar, South Sulawesi
Created by	Makassar
Serving temperature	hot
Main ingredients	Beef ribs, coriander, pangium edule
Variations	Grilled konro
[REDACTED] Media: Konro

Konro (from Makasar konro) is an Indonesian (Makassar) rib soup originating with the Makassar of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The 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 salam (Indonesian bayleaf).

Variants

Originally konro was usually served as a spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), grilled ribs marinated and coated in spices typical to the konro soup.

See also

• List of Indonesian soups
• Coto Makassar
• Sop saudara

References

1. ^ von Holzen, H.; Arsana, L.; Hutton, W. (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. p. 168. ISBN 978-1-4629-1491-3. Retrieved January 29, 2015.
2. Von Holzen, H.; Hutton, W.; Arsana, L. (1999). The Food of Indonesia: Authentic Recipes from the Spice Islands. Periplus World Food Series. Periplus Editions. p. 58. ISBN 978-962-593-389-4. Retrieved January 29, 2015.
3. "Sup Konro Rumahan".

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Category: Indonesian cuisine

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