To the meat, cut into thin slices, add thinly sliced ​​salo, salt and in large pieces ground pepper and cumin. The mixture is stirred well, then it is filled tightly cleaned tripe. Fill tripe is stitched with strong thread, rub with fine salt, placed between two boards and pressed top with burden. So stayed for a month and occasionally turns. Then rinse with cold water, sprinkle with wood ash and hung in a ventilated area. Serve cut into slices.