Ingredients
1 kg veal by Chapters
1 mutton tripe
300 g salo
1 tsp (5 g) pepper
salt
Method
Tripe is poured, cleaned very well and scraped. Salo and meat are cut into pieces and mixed with spices. With this mixture fill the belly. Boil until ready, put it under gravity to form, and leave in a ventilated place to dry.
Containers:
Difficulty
Average
Tested
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