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Sop Konro – Beef Rib Soup with Kluwek
Sop Konro from Makassar in South Sulawesi is a beef rib soup with a nearly black broth. The color comes from kluwek, the fermented seeds of the keluak nut, along with coriander, galangal and tamarind. The rib pieces cook for 2.5 hours on the bone. Buy kluwek with a firm, heavy shell and check the inside: it should be black and soft, and should not smell sour or moldy.
Sop Konro – Beef Rib Soup with Kluwek
Laura Chen
4
40 minutes
180 minutes
550
Indonesian
Soup
Sop Konro from Makassar in South Sulawesi is a beef rib soup with a nearly black broth. The color comes from kluwek, the fermented seeds of the keluak nut, along with coriander, galangal and tamarind. Rawon from East Java is also colored with kluwek, but Sop Konro uses whole ribs cooked 2.5 hours on the bone, and tamarind makes the broth tangy.
Ingredients
- 1.2 kg beef short ribs, in 6 cm pieces
- 3 l water
- 5 kluwek (keluak nuts, black fermented seeds)
For the spice paste:
- 8 shallots
- 5 garlic cloves
- 3 kemiri (candlenuts)
- 2 tsp coriander seeds
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- 3 tbsp vegetable oil
For the broth:
- 4 cm galangal (Thai ginger), bruised
- 2 stalks lemongrass, bruised
- 4 makrut lime leaves
- 2 salam leaves (Indonesian bay leaf)
- 1 cinnamon stick
- 3 cloves
- 2 tbsp tamarind paste (tangy fruit pulp)
- 1 tbsp palm sugar (gula jawa)
- 2 tsp salt
To serve:
- 3 tbsp fried shallots
- 2 scallions, sliced into rings
- 1 lime, quartered
- Sambal, to taste
Instructions
- Crack open the kluwek shells with a nutcracker, scrape out the black pulp and soak it in 100 ml hot water for 30 minutes. If a seed smells sour or is hard and gray, throw it away.
- Cover the ribs with cold water, boil for 10 minutes and drain. Rinse the ribs and the pot, then bring the ribs back to a boil with 3 l fresh water, the galangal and the lemongrass.
- Toast the coriander and cumin in a dry pan for 1 minute, until fragrant. Blend them with the shallots, garlic, kemiri, pepper, nutmeg and the kluwek with its soaking water into a dark paste.
- Fry the paste in the oil over medium heat for 8 minutes, until it turns glossy black and no longer smells of raw shallot.
- Stir the paste, lime leaves, salam, cinnamon and cloves into the broth. Simmer gently, partly covered, for 2 hours 30 minutes, until you can push the meat off the bone with a fork.
- Stir in the tamarind paste, palm sugar and salt and cook the soup for 10 more minutes. Adjust the seasoning until the broth tastes salty and slightly tangy.
- Fish out the cinnamon stick and lemongrass. Divide the ribs and broth among bowls, scatter the fried shallots and scallions on top, and serve with lime, sambal and rice.
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