 Konro soup | |
| Course | main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Makassar,South Sulawesi |
| Serving temperature | hot |
| Main ingredients | Beefribs,coriander,pangium edule |
| Variations | Grilled konro |
Konro is anIndonesianrib soup originating with theMakassarese people[1] ofSouth Sulawesi. Usually this soup was made with ribs, such as spareribs[1][2] or beef as main ingredient. The soup is brown-black in color and eaten either withburasa orketupat cut into bite-size pieces orrice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includescoriander,keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount ofnutmeg,turmeric,galangal,cinnamon,tamarind,lemongrass,clove, andsalam (Indonesian bayleaf).[3]
Originally konro was usually served as a spicy rich soup, however today the new variation of dry konro is available, thekonro bakar (grilled konro), grilled ribs marinated and coated in spices typical to the konro soup.
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