Konro

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

^ ^a ^b ^c Cite error: The named reference TFOI was invoked but never defined (see the help page).
^ Cite error: The named reference Von Holzen Hutton Arsana was invoked but never defined (see the help page).
^ "Sup Konro Rumahan".