How to make
Chop the meat into small pieces, put it in a deep dish and mix it together with the salt.
Put it in a large tray and tilt it to allow the water to drain for about 24 hours.
Add the rest of the dry spices, mix well.
Clean the tripe well and fill it with the meat.
Tie or sew both ends well. Put the homemade babek in the brine for 3 days.
Then hang it in a ventilated and dry place to dry.
The homemade babek is ready in about 3 months, depending on the weather.
