Differences Between Coto And Konro, Two Iconic Dishes From South Sulawesi

Different coto and conro (andaranews)

YOGYAKARTA - South Sulawesi, with its culinary wealth, offers two flavored and spice-rich dishes that have been legendary: coto and conro. However, not a few people are confused and do not know the difference between coto and conro.

At first glance, the two look similar, but actually have a fundamental difference that makes them unique. Let's explore more deeply the differences between these two iconic dishes.

At first glance, coto and conro look similar, but actually have a fundamental difference that makes them unique. Reporting from the Wikipedia page, here are the differences between these two iconic dishes:

Coto Makassar uses beef jeroans (such as tongue, liver, heart, babat, lungs, and others) which are boiled for a long time to soft. Some variations also add beef.

Meanwhile, the cone uses cow's ribs as the main ingredient. The cow is boiled until it is soft and the spices are absorbed.

Coto Makassar is known for the use of about 40 kinds of spices called "Rampa patang pulo". Some of the dominant spices include shallots, garlic, turquoise, jintan, kemiri, nutmeg, cloves, cinnamon, and tauco.

Conro also uses rich spices, although not as much as coto. Some of the spices that stand out include ketumbar, kluwak (which gives a black color to the sauce), turmeric, kencur, and cinnamon.

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The coto sauce is brown and thick, resulting from the cooking of rich jeroans and spices.

Kemudian kuah koro berwarna ke blackan, berasal dari kluwak. Kuahnya lebih dicer dibanding coto.

Coto Makassar is usually served in bowls with cut-off ketupat or seasona. Fertile leaves and fried onions, as well as lime juice add fresh flavors.

Slightly different from coto, the conro is usually served with a cut-off stomach or ketupat. Currently, the conro also has a variety of fuels served with separate flavors.

Coto Makassar is thought to have existed since the 16th century during the Kingdom of Gowa. In the past, coto with sirloin and tenderloin was served to the royal family, while jeroan was served to the lower class.

Konro comes from the Makassar Ethnic tradition. Just like coto, the cone is also a spice-rich soup dish. The name "Konro" itself is taken from the local language which means cow ribs, the main ingredient that gives a distinctive taste to this dish.

Sup Konro has become an inseparable part of the culinary tradition of the people of South Sulawesi, often presented in special events such as holiday celebrations, family gatherings, and traditional ceremonies.

Konro soup is famous for its spice-rich soup and soft beef. The ingredients used to make them include cow ribs, beef ribs, as well as spices such as cloves, cinnamon, cardamom, and spices such as shallots, garlic, ginger, and turmeric.

These two dishes have a long history and are closely related to the traditions of the people of Makassar. Coto Makassar is believed to come from a traditional ceremony tradition, where sacrificial meat is processed into delicious dishes.

Meanwhile, Konro also has strong cultural roots and is often presented in special events.

If you visit Makassar, don't miss the opportunity to taste Coto Makassar and Konro. These two dishes can be found in various restaurants and food stalls throughout the city.

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