Open Access Articles- Top Results for Konro


Konro soup
Konro soup
Course main course
Place of origin Indonesia
Region or state Makassar
Serving temperature hot
Main ingredients Beef ribs, coriander, pangium edule
Variations Grilled konro
16x16px Cookbook:Konro  16x16px Konro

Konro is an Indonesian rib soup originating with the Makassarese[1] and Buginese 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 various spices, especially coriander and keluwak (Pangium edule), a fruit that gives it 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.

See also


  1. ^ a b von Holzen, H.; Arsana, L.; Hutton, W. (2015). The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands. Tuttle Publishing. p. 168. ISBN 978-1-4629-1491-3. Retrieved January 29, 2015. 
  2. ^ Von Holzen, H.; Hutton, W.; Arsana, L. (1999). The Food of Indonesia: Authentic Recipes from the Spice Islands. Periplus World Food Series. Periplus Editions. p. 58. ISBN 978-962-593-389-4. Retrieved January 29, 2015. 

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