Sop konro

Konro is an Indonesian ribs soup originated from Buginese and Makassarese of South Sulawesi. Usually this soup was made with ribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut in bite size or rice. The spicy and strong tasted soup was made from the mixture of various spices especially coriander and keluwak (Pangium edule) fruit that gave its blackish color. Originally konro was usually served as spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), similar to grilled ribs marinated and coated in spices typical to konro soup.

Additional info

Difficulty level:
3 - 5
Preparation time:
20 minutes
Cooking time:
100 minutes


3 beef ribs
1-2 cinnamon sticks
5 cloves
2 centimeters of galangal
3 Indonesian bay leaves (daun salam) (substitute: bay leaves)
1-2 tablespoons of salt
1 teaspoon of tamarind paste
1 red onion (or purple onion)
4 garlic cloves
1 teaspoon of pepper powder
1/2 teaspoon of nutmeg powder
300-400 grams of canned red kidney bean
2-3 tablespoons of cooking oil
2-3 tomatoes
chili peppers, optional
1-2 tablespoons of chopped parsley
fried onion (or fried shallot)

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.