Resep Sop Iga Kambing Bening: Lezat & Tidak Bau!

Oct 29, 2025 by Jhon Lennon 49 views

Hey guys! Are you ready to dive into the world of delicious and aromatic sop iga kambing? This Indonesian-style lamb rib soup is a total crowd-pleaser, especially when you get it just right – clear broth, tender meat, and absolutely no gamey smell! Trust me, I’ve been there, done that, and I’m here to share all my secrets with you. We're talking about a hearty, comforting dish perfect for a family gathering, a chilly evening, or just when you're craving something seriously satisfying. So, grab your apron, and let's get cooking!

Why This Recipe Works

Okay, so you might be thinking, "Lamb ribs? Isn't that going to be tough and smelly?" That's where this recipe comes in! The key to a sop iga kambing bening that’s both delicious and odorless lies in a few crucial techniques. First off, we're going to blanch the ribs. This step is non-negotiable! Blanching helps to remove impurities and that unwanted gamey flavor. Think of it as giving your lamb ribs a spa day before their big soup debut. Secondly, we're using a blend of aromatic spices that work together to create a symphony of flavor. Ginger, garlic, galangal – these aren't just random ingredients; they're flavor powerhouses that neutralize any lingering odors and add depth to the broth. And finally, slow cooking is your best friend. Simmering the ribs gently allows them to become incredibly tender, practically falling off the bone. Seriously, patience is a virtue when it comes to making the perfect sop iga kambing. Now, I know some of you might be tempted to skip some steps or take shortcuts, but trust me, each step in this recipe is there for a reason. Follow them closely, and you'll be rewarded with a soup that's not only delicious but also impresses your family and friends. This recipe isn't just about throwing ingredients into a pot; it's about understanding the science behind the flavors and textures. It's about creating a dish that's both comforting and memorable. So, let's get started and unlock the secrets to the perfect sop iga kambing bening!

Ingredients You'll Need

Before we get started, let's make sure you have everything you need. Here’s a breakdown of the ingredients for our sop iga kambing bening:

Lamb Ribs: 1 kg, cut into serving pieces. Choose ribs that have a good amount of meat on them for the best flavor and texture. Don't be afraid to ask your butcher for recommendations! They can often help you select the best cuts for soups and stews. Remember, the quality of your ingredients will directly impact the final result, so try to source the freshest lamb ribs possible.
Water: 2.5 liters. This will be the base of our flavorful broth. Using filtered water is always a good idea to ensure the purest taste.
Vegetable Oil: 2 tablespoons, for sautéing the spices. Any neutral-flavored oil will work, such as canola or sunflower oil.
Shallots: 6 cloves, minced. Shallots add a delicate sweetness and depth of flavor to the soup.
Garlic: 4 cloves, minced. Garlic is a must-have for its pungent aroma and flavor.
Ginger: 2 cm, bruised. Ginger adds a warm, spicy note to the soup and helps to neutralize any gamey smell from the lamb.
Galangal: 2 cm, bruised. Galangal, also known as blue ginger, has a slightly more citrusy and earthy flavor than regular ginger. It's a key ingredient in many Indonesian soups.
Lemongrass: 2 stalks, bruised. Lemongrass adds a bright, lemony aroma to the soup.
Bay Leaves: 3 leaves. Bay leaves add a subtle, herbaceous flavor to the broth.
Cloves: 4 whole cloves. Cloves add a warm, aromatic spice to the soup.
Cinnamon Stick: 1 small stick. Cinnamon adds a touch of sweetness and warmth to the broth.
Ground White Pepper: 1 teaspoon. White pepper has a milder flavor than black pepper and adds a subtle heat to the soup.
Salt: To taste. Salt is essential for seasoning the soup and bringing out the flavors of the other ingredients.
Sugar: 1 teaspoon. A little bit of sugar helps to balance the flavors of the soup.
Potatoes: 2 medium, peeled and cubed. Potatoes add heartiness to the soup and absorb the delicious flavors of the broth.
Carrots: 2 medium, peeled and sliced. Carrots add sweetness and color to the soup.
Scallions: Sliced, for garnish. Scallions add a fresh, oniony flavor and a pop of color to the soup.
Fried Shallots: For garnish. Fried shallots add a crispy texture and a savory flavor to the soup.
Lime Wedges: For serving. Lime wedges add a refreshing acidity to the soup.

Make sure you have all these ingredients on hand before you start cooking. Trust me, having everything prepped and ready to go will make the cooking process much smoother and more enjoyable!

Step-by-Step Instructions

Alright, let's get down to business! Here's how to make the most amazing sop iga kambing bening you've ever tasted:

Blanch the Lamb Ribs: This is crucial for removing impurities and reducing the gamey smell. Bring a large pot of water to a boil. Add the lamb ribs and let them boil for about 5-7 minutes. You'll see scum rising to the surface – that's what we want to get rid of! Drain the ribs and rinse them thoroughly under cold water. This step is your best friend when it comes to a clean-tasting soup.
Sauté the Spices: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced shallots and garlic and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn them! Add the bruised ginger, galangal, lemongrass, bay leaves, cloves, and cinnamon stick. Sauté for another minute until the spices release their aromas. Your kitchen should be smelling amazing right about now!
Simmer the Soup: Add the blanched lamb ribs to the pot with the sautéed spices. Pour in the water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer gently for at least 1.5 to 2 hours, or until the lamb ribs are very tender. The longer you simmer, the more flavorful the broth will be! Check the water level occasionally and add more if needed to keep the ribs submerged.
Add the Vegetables: Once the lamb ribs are tender, add the cubed potatoes and sliced carrots to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender.
Season to Perfection: Season the soup with salt, ground white pepper, and sugar. Taste and adjust the seasoning as needed. Remember, you can always add more, but you can't take it away! So, start with a little and adjust to your liking.
Serve and Garnish: Ladle the sop iga kambing bening into bowls. Garnish with sliced scallions and fried shallots. Serve hot with lime wedges on the side for squeezing. The lime adds a wonderful brightness that cuts through the richness of the soup.

Tips for the Perfect Sop Iga Kambing

Want to take your sop iga kambing game to the next level? Here are some of my top tips:

Don't Skip the Blanching: I know I've said it before, but it's worth repeating. Blanching is essential for removing impurities and reducing the gamey smell. Trust me, it makes a world of difference!
Use Fresh Spices: Freshly ground spices will always have a more intense flavor than pre-ground spices. If possible, grind your own spices for the best results.
Simmer Low and Slow: Resist the urge to rush the simmering process. Simmering the soup gently over low heat allows the flavors to meld together and the lamb ribs to become incredibly tender.
Skim the Scum: As the soup simmers, you may notice some scum forming on the surface. Use a spoon to skim it off occasionally. This will help to keep the broth clear and clean-tasting.
Adjust the Seasoning: Don't be afraid to adjust the seasoning to your liking. Taste the soup frequently and add more salt, pepper, or sugar as needed. Remember, the goal is to create a soup that's perfectly balanced and bursting with flavor.
Get Creative with Garnishes: While scallions and fried shallots are classic garnishes, feel free to get creative and add your own personal touch. Some other great options include chopped cilantro, sliced tomatoes, or a drizzle of chili oil.

Variations and Add-Ins

The beauty of sop iga kambing is that it's incredibly versatile. Feel free to experiment with different variations and add-ins to create your own unique version of this classic soup. Here are a few ideas to get you started:

Add Vegetables: Feel free to add other vegetables to the soup, such as cabbage, green beans, or cauliflower.
Spice it Up: If you like your soup with a bit of a kick, add a chopped chili pepper or a spoonful of sambal to the pot.
Make it Creamy: For a richer, creamier soup, add a splash of coconut milk or heavy cream towards the end of cooking.
Add Noodles: Turn your sop iga kambing into a complete meal by adding some noodles, such as egg noodles or rice noodles.

Serving Suggestions

Sop iga kambing bening is delicious on its own, but it's even better when served with the right accompaniments. Here are a few serving suggestions:

Steamed Rice: Steamed rice is a classic accompaniment to sop iga kambing. The rice soaks up the flavorful broth and provides a comforting base for the soup.
Emping: Emping are Indonesian-style crackers made from melinjo nuts. They add a crispy texture and a slightly bitter flavor that complements the richness of the soup.
Sambal: Sambal is an Indonesian chili sauce. It adds a spicy kick to the soup and is a must-have for chili lovers.
Lime Wedges: Lime wedges add a refreshing acidity to the soup.

Enjoy Your Delicious Sop Iga Kambing!**

There you have it! A complete guide to making the perfect sop iga kambing bening that's both delicious and odor-free. With these tips and tricks, you'll be wowing your family and friends in no time. Happy cooking, and selamat makan (bon appétit)!