Sup Konro

Sup 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.


Ingredients:
750 grams of beef ribs, cut into pieces
2000 ml of water
3 cm cinnamon
2 whole cloves
2 cm galangal, crushed
1 bay leaf
4 3/4 teaspoon salt
4 1/2 teaspoon white sugar
1 teaspoon tamarind extract (1 teaspoon tamarind and 1 tablespoon water)
4 grains of red onion, finely sliced
2 pieces of lime leaves, bones removed
2 tablespoons fried onions for topping
2 tablespoons oil for sauteing

Delicated Spices:
12 grains of red onion
4 cloves garlic
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3 pieces keluwak (Pangium edule), brewed
1/2 tablespoon coriander
4 items pecans, toasted
1 cm turmeric, burned

How to Make:
Boil water, beef ribs, cinnamon, cloves, ginger, bay leaves, salt, sugar, and tamarind water until soft. Measure 1400 ml of broth.
Heat cooking oil. Saute the onion slices, lime leaves, and spices until fragrant. Pour into stew beef ribs. Cook until done. Serve with sprinkled fried shallots.