empal gentong
Indonesian curry-like beef soup from Cirebon, West Java, made with beef, intestine, tripe, and lungs cooked in coconut milk with garlic, chilies, chives, and sambal in a firewood-fired gentong stove.
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About this dish
It is a variety of the Soto cuisine and is similar to gulai which is usually cooked with firewood in a gentong stove. The ingredients include cuts of beef and cow offal such as intestine, tripes, lungs, etc. cooked with curry-like spices in coconut milk, garlic, chilies, chives (kuchai), and sambal in the form of chili powder. Empal gentong can be eaten with steamed rice, ketupat or lontong. It is originated in Battembat, Tengah Tani, and Cirebon Regency.