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Sop Iga – Beef Rib Soup with Ginger
Sop iga is a clear Indonesian soup of beef ribs, potatoes, carrots and leek. Ginger and pepper set the seasoning, and you do not need the cloves of sop buntut here. The ribs simmer for about 2 hours, until the meat gives at the bone. Skim off the foam in the first half hour and the broth stays clear. The vegetables go in only toward the end.
Sop Iga – Beef Rib Soup with Ginger
Laura Chen
4
20 minutes
135 minutes
500
Indonesian
Soup
Sop Iga is a clear beef rib soup from Indonesia with ginger, pepper, potatoes, carrots and leek. Compared to sop buntut made from oxtail, it cooks in 2 hours, and ginger rather than cloves sets the seasoning. It shares only the ribs with the black sop konro from Makassar.
Ingredients
- 1.2 kg beef ribs (short ribs), in 5 cm pieces
- 2 l water for cooking and 2 l for blanching
- 5 shallots, sliced
- 4 garlic cloves, chopped
- 4 cm ginger, sliced
- 1 tsp black peppercorns, crushed
- ¼ tsp nutmeg, grated
- 2 carrots, sliced
- 2 potatoes, cubed
- 1 leek, sliced into rings
- 2 tomatoes, quartered
- 2 stalks leaf celery with leaves, chopped
- 2 scallions, sliced into rings
- 2 tsp salt
- 1 tbsp vegetable oil
- 1 lime, in wedges
- Fried shallots for garnish
Instructions
- Bring the ribs to a boil with 2 l of water and boil them for 5 minutes. Drain and rinse them cold.
- Bring the ribs to a boil with 2 l of fresh water and the ginger, skim off the foam and simmer, partly covered, for 1 hour 30 minutes.
- Fry the shallots and garlic in the oil for 4 minutes, until golden. Stir in the pepper and nutmeg briefly and add everything to the broth.
- Add the carrots and potatoes and cook for 20 minutes, until the potatoes are soft and the meat can be eased off the bone.
- Skim off the fat and season with salt. Add the leek and tomatoes and cook for 5 minutes.
- Stir in the celery and scallions and take the pot off the heat after 1 minute.
- Divide the ribs, vegetables and broth among bowls, sprinkle with fried shallots and serve with lime wedges, rice and sambal.
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