Txuri-Ta-Beltza

Title:
Txuri-Ta-Beltza

Yield:
1 Servings

Categories:
Spanish,
Basque,
Sausage,
Lamb,
Offal




Ingredients:





          Lamb intestines,


          -both large and small.


          Garlic


          Onion


          Parsley


          Blood, from the lamb.


          Oil


          Bacon, fatty


          Tomato and onion sauce


          Tonato






 "Another interesting old delicacy is Txuri-Ta-Beltza which is Basque for


 black and white. Again it comes from the days when nothing could be allowed


 to go to waste, but, if made properly, it can be quite delicious and it can


 still be found on restaurant menus in the valley.


 


 "Txuri-Ta-Beltza is nmade from the large and small intestines of a lamb.


 Clean the small intestine, boil it and chop finely. Mix with garlic, an


 onion and a little parsley, all raw and finely chopped. This forcemeat is


 bound with 5 well beaten eggs. Then prepare the large intestine, clean it


 and turn it inside out like a glove. Fill with the stuffing, tie well and


 boil in water until it looks like a sausage and is thoroughly cooked.


 


 "The second part of the recipe involves boiling the animals blood. Once


 this is cooked put it in a casserole with a little oil, garlic and a small


 piece of fatty bacon. Saut=82 well and add a little tomato and onion sauce,


 prepared beforehand.


 


 "Allow the sausage to cool and then cut into thin slices and serve with the


 blood cooked with tomato."


 Posted to MM-Recipes Digest  by BobbieB1 
on Apr 27, 1998