How to make
Cut the meat into small pieces. Grind it coarsely or chop it finely with a cleaver, add salt and let it sit overnight (optional). Add spices and stir the mixture well.
Fill the tripe well so there is no air. Sew it or tie it tightly from both sides. Place the Babek above a fireplace to get smoked for 5-6 days. Then hang it to dry in a cool and ventilated area.
The Babek will be ready to eat after 3-4 months. It tastes best after being grilled on the fire.
