Local pork butcher’s
The tripotxa (or tripotx), originating from the inner Basque Country and especially the village of Sare, resembles a small blood sausage. As a rule, it is made using mutton, but can also be mixed with veal. Its composition is similar to a pork blood sausage. The tripotxa brings together different offal, traditionally recovered after animals are slaughtered, which are then immersed in vegetable stock.