Nam tap is made like naem. In the old days cow, pork or buffalo liver was used. As fewer people eat it now, only pork liver is used. Some recipes use steamed sticky rice to mix with it and fill it into the pork (or other animal) intestines that have been washed thoroughly with salt water and vinegar. The stuffed intestines are dried in the sun 2-3 days. Some add minced meat to the mixture, too. (Rattana Phromphichai, 1999, p. 3233; Punsi Thipkanok, personal communication, July 12, 2007)