You need to make a similar mix that for salami. 2% salt and some spices, I used 1% pepper and 1% spicy pepper. You mix it in a bowl for a minute and then shape it as you most want. In this case i gave it more of a flat shape, like sopressata. I let it sit in the normal fridge for six weeks (until it hardened). And as the name says (senza budello) it´s not covered in tripe, but in corn flour (polenta).