Makassarese Sparerib Soup (Konro Makasar)

Ingredients:

2 lbs (1 kg) meaty beef spareribs, ribs separated and cut into lengths

3 cups (300 kg) freshly grated coconut

Or 3 cups (240 g) unsweetened desiccated coconut

16 cups (4 liter) water

3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised

1 in (2 ½ cm) fresh galangal, peeled and sliced

3 kaffir lime leaves

1 teaspoon ground white pepper

1 teaspoon salt

Crisphy Fried Shallots (see our sambals) to garnish

Spice Paste:

3 candlenuts, roughly chopped

4 shallots, peeled

2 cloves garlic, peeled

Cooking directions:

1. Prepare the Crispy Fried Shallots by the recipe (see our sambals)
2. Separate the beef ribs and cut into lengths. Set aside
3. Dry-fry the grated coconut in a skillet over low heat, stirring constanly until it turns golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Set aside.
4. Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside.
5. Bring the beef and water to aboil in a large pot and simmer uncovered over medium heat until the beef is tender, 30 to 40 minutes. Add the ground coconut, Spice Paste and all the remaining ingredients (except the Crispy Fried Shallots), mix well and continue to simmer for 15 more minutes, until the beef is very tender, but not falling off the bones. Remove from the heat and serve garnished with the Crispy Fried Shallots.