Iga (beef ribs) are gaining popularity in Indonesian cuisine. It has been cropping up in almost every restaurant’s menu in the past decade. There are all sort of dishes with iga, from nasi goreng (fried rice), penyet (grilled and mixed with chili relish), to sop (soup) dishes. This time, I am going to make a really simple but delicious soup with ribs.
Sop Iga Bakar - Grilled Ribs Soup
- 1 kilogram beef ribs (about 8 thick pieces)
- 3 liter of water
- 1 inch ginger, peeled and bruised
- 1 inch galangal, peeled and bruised
- 4 kaffir lime leaves, tear into halves
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/4 teaspoon ground black pepper
- 250 gram carrot, cut into wedges
- 250 gram potato, cut into wedges
- 3 tomatoes, cut each into 8 pieces
- 1 scallion, thinly sliced
- Boil ribs in 1 liter of water until foamy and the scum has surfaced, about 8 minutes. Drain.
- Boil the ribs again in 2 liter of water, then reduce heat, cover, and simmer until fork tender, about 2 hours.
- Remove the ribs from the pot, then grill the ribs until the surface is slightly charred. Set aside. (*)
- Add ginger, galangal, lime leaves, salt, sugar, and ground pepper to the soup and bring to a boil.
- Add carrot and potato and cook until tender, about 15 minutes.
- Turn off heat, add tomatoes and scallion into the soup.
- Serve the soup hot in soup bowls and add a piece of grilled rib to each bowl.
- (*) If you don't have a griller, you can use broiler, or even just pan fry to get the charred surface.