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Name: Txuri-Ta-Beltza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Spanish
Ingredients: Onion; Blood, from the lamb.; Tomato and onion sauce; Tonato; Lamb intestines,; Parsley; Bacon, fatty; Garlic; Vegetable oil

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INGREDIENTS

Onion
Blood, from the lamb.
Tomato and onion sauce
Tonato
Lamb intestines,
Parsley
Bacon, fatty
Garlic
Vegetable oil

Servings

INSTRUCTIONS

"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

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Txuri-Ta-Beltza

Onion
 Blood, from the lamb.
 Tomato and onion sauce
 Tonato
 Lamb intestines,
 Parsley
 Bacon, fatty
 Garlic
 Vegetable oil

"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 <BobbieB1@aol.com> on Apr 27, 1998

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 1 Servings

Calories: 17
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 7.1mg		0 %
Potassium 91.5mg		2 %
Total Carbohydrate 3.6g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.1g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 17

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