Sop Konro Soto (spicy Beef Soup With Innards)
Sop Konro Soto is a traditional beef soup dish from Makassar cuisine, known for its rich and spicy flavors. This hearty soup is made with beef ribs and innards, simmered in a flavorful broth and served with rice and condiments.
Ingredients
- 1 kg beef ribs
- 500g beef innards (liver, tripe, or intestines)
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 5 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 red chilies, sliced
- 2 tomatoes, diced
- 1 inch galangal, sliced
- 1 inch ginger, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp sugar
- 2 L water
- Fried shallots for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, bring water to a boil. Add the beef ribs and innards, lemongrass, kaffir lime leaves, shallots, garlic, chilies, tomatoes, galangal, ginger, turmeric, coriander, cumin, salt, and sugar.
- Reduce heat to low and simmer for 2 hours, or until the beef is tender and the flavors have melded.
- Skim off any foam that rises to the surface during cooking.
- Once the soup is ready, remove the lemongrass and kaffir lime leaves.
- Serve the Sop Konro Soto hot, garnished with fried shallots and fresh cilantro. Enjoy with steamed rice.
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
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring spoons Wooden spoon
Tools
Stove
Serving suggestions
Sop Konro Soto is best served hot with steamed rice and a side of sambal (spicy chili paste) for an extra kick.
Tips & tricks
For a richer flavor, you can also add coconut milk to the soup during cooking.
Cost
$20