Konro

Konro is an Indonesian rib soup originating with the Makassarese people^[1] of South 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 with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak (Pangium edule); a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam (Indonesian bayleaf).^[3]

Konro

Konro soup
Course	main course
Place of origin	Indonesia[1]
Region or state	Makassar, South Sulawesi
Serving temperature	hot
Main ingredients	Beef ribs, coriander, pangium edule
Variations	Grilled konro
Media: Konro

Variants

Konro bakar, a variant of konro which is spiced beef ribs

Originally konro was usually served as a spicy rich soup, however today the new variation of dry konro is available, the konro bakar (grilled konro), grilled ribs marinated and coated in spices typical to the konro soup.

See also

• Food portal
• Indonesia portal

• List of Indonesian soups
• Coto Makassar
• Sop saudara