How to make
Cut the meat into thin slices and add the thinly sliced bacon, salt, coarsely ground black pepper and cumin to it. Stir the mixture well, then tightly pack into the cleaned tripe.
Stitch the filled tripe closed with strong thread, then rub it with fine salt, place it between two boards and press with a weight on top. Leave it as is for 1 month, turning it from time to time.
Then wash it with cold water, sprinkle with wood ash and hang it in a ventilated area. Serve it cut into slices.
