Bubur Tumpang is located beside Warung Pak Min.
When you step in that place, your eyes will catch the big claypot that contain congee/porridge.
Sambal Tumpang is made from koyor (ox veins) and tulang muda/rawan (ox gristle/cartilage). It’s sautéed for 2-3 hours with tempe bosok (tempeh that marinated for 1-2 days). The aroma and taste is very unique. Succulent!
It usually served with assorted boiled veggies such as papaya leaves, bean sprout and grated of young papaya. For one portion of Bubur Tumpang, you only pay 5 K. Very cheap!