Konro

Konro is an Indonesian rib soup originating with the Makassarese[1] and Buginese of South Sulawesi. Usually this soup was made with ribs, such as spareribs[1][2] 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).[3]

Konro
Konro soup
Coursemain course
Place of originIndonesia[1]
Region or stateMakassar, South Sulawesi
Serving temperaturehot
Main ingredientsBeef ribs, coriander, pangium edule
VariationsGrilled konro

Variants
Konro bakar, a variant of konro which is spiced beef ribs

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.

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See also

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.CS1 maint: ref=harv (link)
  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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