In the vast tapestry of Indonesian cuisine, where vibrant curries and fiery sambals often steal the spotlight, Sop Iga stands out as a dish of pure, comforting elegance. Meaning “Rib Soup,” this hearty, clear-broth beef soup is treasured across the archipelago for its simplicity, its aromatic complexity, and its deeply satisfying tenderness.¹

Unlike the richer, coconut milk-laden soups (soto), Sop Iga is defined by a light, clear, yet incredibly rich beef broth.² It is a perfect example of how a few key spices and a long, patient simmer can transform humble beef ribs into a profoundly flavorful main course.

The Essence of the Broth

The magic of Sop Iga lies in achieving a clear, golden broth bursting with flavor. The key to this lies in the slow-cooking process and the use of aromatic whole spices.³

• The Meat: The star is, of course, the beef short ribs (iga sapi).⁴ They are cooked until the meat is exceptionally tender, often falling off the bone (empuk).⁵ The bones themselves contribute gelatin and deep, savory beef flavor to the broth.⁶
• The Spices: The soup’s signature aroma comes from a subtle yet powerful blend of aromatics, often sautéed first to maximize their fragrance:⁷
  • Nutmeg (whole or ground) imparts a warm, earthy note.⁸
  • Cinnamon, Cloves, and Cardamom offer a gentle, sweet spice.
  • Ginger and Galangal add a layer of fresh, citrusy heat.⁹
  • A simple paste of shallots and garlic forms the savory foundation.¹⁰
• The Vegetables: The soup is bulked up with classic root vegetables that absorb the broth beautifully, primarily carrots and potatoes.¹¹

Serving and Cultural Significance

Sop Iga is a versatile and restorative meal. It is commonly enjoyed as a main course, served piping hot alongside a bowl of steamed white rice.¹² It is considered a particularly warming dish, perfect for rainy days or as a celebratory meal, such as during the Eid al-Adha holiday when beef is plentiful.¹³

Diners customize their soup at the table, often adding:

• A squirt of fresh lime or limau (key lime) juice for tanginess.¹⁴
• A generous sprinkle of fried shallots (bawang goreng) for crunch and aroma.¹⁵
• A dollop of spicy sambal (chili paste) to introduce heat.¹⁶

It’s a comforting, wholesome soup that feels like a hug in a bowl—a true Indonesian favorite.

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Sop Iga Sapi Recipe (Indonesian Beef Rib Soup)

This recipe focuses on creating a flavorful, clear broth and ensuring the ribs are fall-off-the-bone tender.

Yields: 4 servings

Prep Time: 20 minutes¹⁷

Cook Time: $2.5$ – $3$ hours (or $30$ min in a pressure cooker)

Ingredients

The Soup Base:

• $1\text{kg}$ Beef Short Ribs (Iga Sapi), cut into serving pieces
• $2.5\text{L}$ Water (plus more for blanching)¹⁸
• $1\text{tsp}$ Salt (plus more to taste)
• $1\text{tsp}$ White Pepper (plus more to taste)¹⁹
• $1\text{tsp}$ Beef Stock Powder (optional, for extra depth)²⁰

Aromatics (Whole Spices):

• $1\text{piece}$ Ginger (²¹$\approx 3\text{cm}$), lightly bruised or sliced²²
• $1\text{small piece}$ Nutmeg (or ²³$\frac{1}{4}\text{tsp}$ ground nutmeg)²⁴
• $3$ Cloves
• $2$ Cardamom Pods²⁵
• $1$ Cinnamon Stick (²⁶$\approx 4\text{cm}$)²⁷

Ground Spice Paste (Bumbu Halus):

• $6$ Shallots²⁸
• $4$ cloves Garlic²⁹

Vegetables & Garnish:

• $2$ large Carrots, peeled and cut into rounds
• $2$ large Potatoes, peeled and cubed
• $1$ Tomato, cut into wedges (added at the end)
• $2$ stalks Celery Leaves (Daun Seledri), chopped³⁰
• $1$ stalk Scallion (Daun Bawang), sliced³¹
• Fried Shallots (Bawang Goreng) for topping³²
• Lime/Limau Wedges and Sambal (for serving)

Instructions

1. Blanch the Ribs

1. Place the beef ribs in a large pot and cover with water.³³ Bring to a boil over high heat.
2. Boil for about $5$ minutes, skimming off the foam and impurities that rise to the surface.
3. Drain the water completely and rinse the ribs under clean running water.³⁴ This ensures a clear broth.

2. Simmer the Broth

1. Return the blanched ribs to the clean pot and add ³⁵$2.5\text{L}$ of fresh water.³⁶ Bring to a boil, then reduce heat to low and cover.
2. Add all the Whole Spices (ginger, nutmeg, cloves, cardamom, and cinnamon).³⁷
3. Simmer gently for $2$ to $3$ hours, or until the meat is very tender. If using a pressure cooker, cook for ³⁸$30$ minutes after reaching high pressure.³⁹

3. Sauté and Season

1. While the ribs simmer, blend the Ground Spice Paste (shallots and garlic) until smooth.
2. Heat ⁴⁰$1\text{tbsp}$ of oil in a small pan.⁴¹ Sauté the ground paste until fragrant and slightly browned ($\approx 3$ minutes).
3. Transfer the sautéed paste into the large pot of simmering ribs.⁴²

4. Add Vegetables

1. Once the ribs are tender, add the carrots and potatoes to the soup.⁴³
2. Add the $1\text{tsp}$ of salt, $1\text{tsp}$ of white pepper, and beef stock powder (if using). Stir well.
3. Continue to simmer until the carrots and potatoes are tender (⁴⁴$\approx 15$ to ⁴⁵$20$ minutes).⁴⁶
4. Taste the broth and adjust salt and pepper as needed.

5. Finish and Serve

1. Turn off the heat. Stir in the chopped celery leaves and sliced scallions.
2. Ladle the Sop Iga into serving bowls, making sure each bowl gets generous portions of ribs and vegetables.⁴⁷
3. Garnish immediately with fresh tomato wedges and a generous sprinkle of fried shallots.
4. Serve hot with a side of steamed rice, sambal, and lime wedges for that essential fresh, tangy finish.⁴⁸