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.

Sop Konro Soto (spicy Beef Soup With Innards)

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

  1. 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.
  2. Reduce heat to low and simmer for 2 hours, or until the beef is tender and the flavors have melded.
  3. Skim off any foam that rises to the surface during cooking.
  4. Once the soup is ready, remove the lemongrass and kaffir lime leaves.
  5. 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