[2][5] Tung lamaow is made using specific cuts of beef, primarily the tougher thigh muscle, as well as fat from the cow's stomach lining and intestines.

This minced beef is then combined with fat in a 1:5 ratio, creating a rich mixture that is packed into cleaned cow intestines.

To enhance flavor, seasonings such as chili, star anise and garlic are incorporated, along with filler such as sticky rice.

Once stuffed, the intestine casing is sectioned and pierced to allow excess moisture to escape, preventing bursting as it dries.

[1][6][7][8] After drying, tung lamaow is typically grilled and served with pickled papaya or soy sauce, though it can also be prepared by steaming, frying, or incorporating it into other dishes.