Occitania
sanganhèta
A blood dish from rural Occitania, made by immediately collecting and cooking fresh livestock blood, usually as a crêpe or pancake that varies by town, including Spanish Occitania.
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About this dish
The dish is made immediately upon exsanguination of livestock: the fresh blood is immediately collected, prepared and cooked. Typically a crêpe or pancake, sanquette varies by town across Occitania, including Spanish Occitania.