Sop Konro

Konro soup is cooking beef rib soup typical of Indonesia which comes from the tradition of the Bugis and Makassar. This soup is usually made ​​with beef or beef ribs. Cuisine berkuah blackish brown color is usually eaten with a small diamond that is cut into pieces first. This dark color comes from the fruit kluwek who was black. Marinade relatively "strong" result of use of coriander.

Konro originally cooked in a soup rich in spices, but now there are variations in dry-called "Konro burn" the beef ribs grilled with spices typical konro. Makassar cuisine, the soup konro is one of the main dish which is famous for kelezatnya. Traditional menu of culinary concoction that Mamiri anging City-based beef.

Not just any meat, but meat that is used only taken the ribs only. Chewy meat glue it tight at the end of the beef rib section.

After passing through the process boiled over a certain period, the texture became more tender meat. Make excellent malleability. With a chewy texture and a soft, straight off in one bite.

Meat attached to the rib segment was accompanied by savory broth that is not less tasty. Konro Broth is the concoction of meat cooking water. In the broth can shake the tongue