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Chiretas and Shepherd-Style Migas

Aínsa-Sobrarbe, Sobrarbe, Huesca

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Chiretas and Shepherd-Style Migas

Curiosity · Aínsa-Sobrarbe, Sobrarbe, Huesca

Image of Aínsa-Sobrarbe, not of the place itself.

Chiretas are lamb tripe stuffed with round rice, heart, lung and spices, parsley, garlic, a little cinnamon, salt and pepper, sewn shut and cooked in broth for an hour; they are served hot, freshly made, though they are also prepared cold, sliced and grilled, or in a chickpea stew. The name already appears in texts from the 15th century, and they were traditionally made at family lamb slaughters, with variants in the Pallars, Sobrarbe, Somontano and Ribagorza. Aragonese migas, for their part, are prepared with stale bread, fresh bacon, longaniza sausage, garlic and paprika, and are served accompanied by grapes.

Photo: Mikipons (CC BY-SA 3.0 es)

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