Cirebon's other signature dish: beef and offal simmered in a spiced coconut-milk broth, cooked in a clay pot (gentong) over a wood fire. It is rich and aromatic, served with rice or lontong (compressed rice cake) and topped with fried shallots and sambal. The stalls around Pasar Kanoman are the best place to find it, typically open in the morning. It is a heavy dish suited to the start of the day rather than the end.