Title: Txuri-Ta-Beltza
Categories: Spanish Basque Sausage Lamb Offal
Yield: 1 Servings

		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‚ 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." from LIFE AND FOOD IN THE BASQUE COUNTRY by MARA JOS� SEVILLA typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01 Mar 98

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