Course main course Region or state Makassar Variations Grilled konro | Place of origin Indonesia Serving temperature hot | |
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Main ingredients Beef ribs, coriander, pangium edule Similar Coto Makassar, Sop saudara, Rawon, Oxtail soup, Papeda | ||
Indonesian beef ribs at sop konro karebosi so tender best jakarta food
Konro is an Indonesian rib soup originating with the Makassarese and Buginese 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).
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.
