Sop Konro (Makassar Beef Ribs Soup)


Originated from South Sulawesi, konro is a traditional Makassar beef ribs soup simmered in a kluwak or black nut broth and usually served with ketupat or buras (rice cake) and sambal.

At a glance konro and rawon from East Java has a similar character flavour, due to the used of black nut. The most prominent difference is konro served in a large chunky beef ribs while rawon served in smaller chunk beef without the bone. Rawon taste also sweeter than konro, and another thing that distinguishes these two foods is in condiment.




  • 1 kg beef ribs
  • 1-2 litres stock or water
  • 2 cm cinnamon stick
  • 3 cloves
  • 3 cm galangal, crushed
  • 3 shallots, thinly sliced
  • 2 salam leaves
  • 2 tablespoon tamarind water
  • 30g kidney beans, precooked
  • salt and sugar

Spices Paste

  • 5 shallots
  • 2 garlic
  • 1 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon white pepper
  • 1/2 teaspoon nutmeg
  • 2 kluwak fruit
  • 25g kidney beans, pre-cooked
  • salt


  • Roast the pepper, cumin and coriander seeds until fragrant and then pound into a fine powder in a mortar and pestle. Pound the rest of the ingredients to a fine paste and then combine it together.
  • Heat oil in a pan, add spices paste and sliced shallot and stir fry for about 3-4 minutes, then add in cinnamon stick, cloves, galangal and salam leaf. Continue to gently fry until fragrant. Add beef and coat with the paste, then add sugar and salt. Deglaze with all the stock to cover the beef. Reduce the heat and slowly to simmer slowly for 40-60 minutes until the beef is soft and tender.
  • Serve with rice or rice cakes, sambal and lime.


4 thoughts on “Sop Konro (Makassar Beef Ribs Soup)

    • Thanks Gina,

      Salam leaves is a family of bay leaves. Sometimes people called Indonesian bay leaf but for me the smells is a way different than bay leaf.


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