 A bowl of sop saudara | |
| Alternative names | Sop Sodara |
|---|---|
| Course | Main |
| Place of origin | Indonesia |
| Region or state | Makassar,South Sulawesi |
| Created by | Haji Dollahi |
| Serving temperature | Hot |
| Main ingredients | Beef orbuffalo meat, cow's lung,rice vermicelli,perkedel,ginger,galangal, lime leaf,lemongrass,nutmeg,cinnamon |
Sop saudara is anIndonesianbeef soup orbuffalosoup specialty ofMakassar city,South Sulawesi.[1][2][3] The soup is commonly served withsteamed rice andikan bolu bakar (grilledmilkfish).[1][4]
Sop saudara is a richly spiced soup contains bits of beef or buffalo meat and itsoffals (usually fried cow's lungs),rice vermicelli,perkedel (fried potato patty) and hardboiled egg.[5] The soup is made of rich beefstock, spiced with a mixture of spices. The spices includegarlic,shallot,candlenut,coriander,caraway,ginger,galangal, lime leaf,lemongrass,nutmeg, andcinnamon. Garnishings include choppedscallion andbawang goreng (crispy friedshallot).[6]
Sop Saudara was created by Haji Dollahi who formerly worked for Haji Subair, a famousCoto Makassar traditional meat soup seller inMakassar circa the 1950s. Both men hailed from a town inPangkajene Islands Regency (Pangkajene Kepulauan or Pangkep) and made their business in selling traditional meat soup.
After three years working for Haji Subair, Haji Dollahi decided to establish his own business in 1957. His first stall was located in Karebosi area, Makassar. The name "sop saudara" which means "brotherly soup" was inspired from the namecoto paraikatte (the name ofwarung that sells Coto Makassar). In Makassar dialect,paraikatte means "relative", "fellow" or "kin", thus Haji Dollahi wished the soup will promote a brotherly sentiment with his customers.[7]
