Bitter Melon Soup with Beef or Goat Ribs
This traditional Indonesian recipe, known as “Sup Pare Putih dengan Iga Kambing/Sapi,” features a delightful combination of bitter melon and tender beef or goat ribs. The bitterness of the melon complements the rich flavor of the meat, creating a unique and flavorful dish. Here’s how you can prepare this comforting soup.
Ingredients:
- Beef or Goat Ribs: 1 piece (optional)
- Bitter Melon: As needed
- Seasoning: To taste
- Salt: To taste
- Dried Anchovies: (optional) As needed
- Water: Sufficient amount
Steps:
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Prepare the Bitter Melon:
- Wash the bitter melon thoroughly and slice it in half lengthwise. Remove the seeds from the center.
- Cut half of the bitter melon into small cubes for even cooking.
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Blanch the Ribs:
- Bring a pot of water to a boil and briefly blanch the beef or goat ribs. This step helps to remove any impurities, such as blood, from the meat.
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Cook the Ribs:
- In a clean pot, add enough water to cover the ribs and bring it to a boil.
- Add the blanched ribs to the boiling water and cook until they start to become tender.
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Add the Bitter Melon:
- Once the ribs are slightly tender, add the diced bitter melon to the pot.
- Season with salt and your choice of seasoning to taste. If you prefer, you can also add dried anchovies for an extra layer of flavor.
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Simmer and Serve:
- Allow the soup to simmer over medium heat until the bitter melon is tender and the flavors have melded together.
- Taste and adjust seasoning as needed.
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Final Touch:
- Once the bitter melon is soft and the soup is seasoned to your liking, your dish is ready to be served.
Enjoy this hearty and aromatic soup as a unique and nourishing meal that showcases the distinctive taste of bitter melon combined with succulent beef or goat ribs.
