 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 orbuffalosoup specialty fromMakassar 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 that contains bits of beef or buffalo meat and itsoffal (usually fried cow's lungs),rice vermicelli,perkedel (fried potato patty), and hardboiled egg.[5] The soup is made from a rich beefstock, spiced with a mixture of ingredients. These ingredients 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 previously worked for Haji Subair, a prominentCoto Makassar seller inMakassar during the 1950s. Both individuals originated from a town inPangkajene Islands Regency (Pangkajene Kepulauan or Pangkep) and were engaged in selling traditional meat soup.
In 1957, after three years of working for Haji Subair, Haji Dollahi established his own business. His first stall was located in the Karebosi area of Makassar. The name "sop saudara" (meaning "brotherly soup") was inspired by the *warung* namecoto paraikatte, which sold Coto Makassar. In the Makassar dialect,paraikatte means "relative," "fellow," or "kin," and the name was chosen to convey a sense of brotherhood among customers.[7]
