Put the bones and pulp in a regular saucepan, pour water, add a pinch of black pepper, 3-4 peas of allspice, 2-3 cloves, add a little salt and put on high heat. Bring to a boil, reduce the heat and simmer until fully cooked, removing the foam and excess fat (1.5-2 hours). At the end of cooking, you can throw a couple of bay leaves into the broth, which will remove the unpleasant smell from the broth and give the dish an additional flavor. When the meat is ready, remove it from the broth, and strain the broth.