Sop Konro Soto Ati Ampela (makassar-style Beef And Innards Soup)
Sop Konro Soto Ati Ampela is a traditional beef and innards soup from Makassar, Indonesia. This rich and flavorful soup is a popular dish in Makassar cuisine, known for its bold spices and tender beef.
Ingredients
- 1 kg beef ribs
- 500g beef innards (liver and spleen)
- 4 shallots, chopped
- 5 cloves garlic, minced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 3 cm galangal, sliced
- 2 tomatoes, quartered
- 2 L water
- Salt to taste
- Sugar to taste
- Fried shallots for garnish
Instructions
- In a large pot, bring water to a boil. Add beef ribs and innards, and cook for 10 minutes. Remove from heat, discard the water, and rinse the beef and innards.
- Heat some oil in the pot, sauté shallots and garlic until fragrant. Add lemongrass, kaffir lime leaves, and galangal. Stir well.
- Add the beef ribs and innards back into the pot. Pour in 2 liters of water. Bring to a boil, then reduce heat and simmer for 1.5 hours or until the beef is tender.
- Add tomatoes, salt, and sugar. Simmer for another 10 minutes.
- Serve the soup hot, garnished with fried shallots.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Stove
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Sop Konro Soto Ati Ampela is best served with steamed rice and sambal for an authentic Makassar dining experience.
Tips & tricks
For a richer flavor, you can also add coconut milk to the soup during the cooking process.
Cost
$20