Preparation

The bacon is divided into two parts, one part is cut into very small pieces and the other is ground with the meat to which the seasonings are added, kneading very well and making small balls. Separately, the tripe is washed with enough lemon juice to remove excess fat and the balls are stuffed, tying them and leaving a certain distance between one and the other. they are cooked in enough boiling salted water for approximately 15 minutes. they are removed and poked with a pin to remove the water. they are hung and allowed to dry.

Ingredients

  • 1 1/2 pound meat
  • 1/2 pound bacon, chopped
  • thin pork tripe
  • Pepper and salt to taste
  • 1 pinch of cinnamon
  • lemon