Chireta facts for kids
| Alternative names | Gireta, girella |
|---|---|
| Type | Sausage |
| Place of origin | Spain |
| Region or state | Aragon |
| Main ingredients | Sheep (intestines, liver, neck, heart, lungs, tripe), rice, pancetta or bacon or cured ham |
Chireta is a unique savory (not sweet!) pudding from the Aragon region in Spain. It's a tasty, traditional dish found in the Pyrenees mountains, especially in areas like Ribagorza, Sobrarbe, and Somontano de Barbastro. In some nearby Catalan areas, it's known as gireta or girella.
Contents
What is Chireta?
Chireta is a mountain recipe, meaning people use every part of the animal so nothing goes to waste. After the best cuts of a sheep are taken, the rest is used for chireta. This includes parts like the intestines, stomach (tripe), neck meat, and minced liver, heart, and lungs.
Ingredients and Flavor
To make chireta even more delicious, these parts are mixed with rice, chopped pancetta (a type of Italian bacon) or regular bacon, and cured ham. Fresh parsley and garlic are added for flavor. A little bit of cinnamon, salt, and white pepper complete the mix.
The Name "Chireta"
The word Chireta actually means "inside out." This refers to the sheep's intestines, which are used as the casing for the pudding. They are carefully cleaned and turned inside out. This makes the outside smoother and more appealing to eat.
How Chireta is Made
Making chireta involves several careful steps to ensure it's delicious and safe to eat.
Cleaning the Casing
First, the sheep's intestines, which act like a natural sausage casing, are cleaned very well. They are washed with white vinegar and then rinsed many times. This makes sure they are super clean before they are filled.
Preparing the Filling
Next, the filling is prepared. This is a mix of rice, garlic, parsley, and the seasoned chopped meats. It's important not to overfill the casings. They are usually filled only about half to two-thirds full. This is because the rice will expand when the chiretas are cooked in broth. If they are too full, they might burst! Before cooking, any air pockets are gently pushed out of the filled casings.
Serving Chireta
Chiretas are usually served hot. They can be a main dish for a meal, or they can be cut into slices and served as tapas.
Chireta as Tapas
When served as tapas, the slices of chireta are often dipped in a batter made of egg and flour. Then, they are fried until they turn a beautiful golden color. This makes them crispy on the outside and soft on the inside.
Where to Find Chireta
You can find chiretas on the menus of restaurants in the Ribagorza and Sobrarbe regions of Spain. They are also served as tapas in the Somontano area, which is famous for its wine.
Chireta Festival
Since 2002, a special chireta festival has been held every year in Somontano. It usually takes place around the third weekend of October. In 2002, this festival even set a new Guinness World Records! They made the longest and heaviest chireta ever recorded. It was an amazing 103.75 m (340.4 ft) long and weighed a total of 220 kg (490 lb)!
