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Empal gentong is a spicy Indonesian curry-like beef soup originating in Cirebon, West Java. It is a variety of the Soto cuisine and is similar to gulai which is usually cooked with firewood in a gentong stove (Javanese for clay pot). The ingredients include cuts of beef and cow offal such as intestine, tripes, lungs, etc. cooked with curry-like spices in coconut milk, garlic, Chili pepper, 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.
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