Entree: Spain – Aragon – Chiretas (Sheep's stomach stuffed with rice, lamb offal, and herbs, simmered until tender and served sliced)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 1 cleaned sheep stomach (chireta), approx. 2 lb (900 g)
- 8 oz (225 g) lamb liver, finely chopped
- 8 oz (225 g) lamb heart, finely chopped
- 1 cup (185 g) short-grain rice, uncooked, rinsed
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (1 g) smoked paprika (pimentón de la Vera)
- 1 tsp (5 g) dried oregano or 2 tbsp (8 g) chopped fresh parsley
- 1/2 cup (120 ml) dry white wine (optional)
- 2 cups (480 ml) lamb or chicken broth, plus more if needed
- Salt and black pepper to taste
- Kitchen twine or small wooden skewers/toothpicks for sealing
- Lemon wedges for serving (optional)

Instructions

1. Rinse the sheep stomach thoroughly under cold running water, turning it inside out and trimming excess fat and membrane. Parboil it in salted water for 10 minutes, then drain and set aside to cool enough to handle.
2. In a skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Sauté the chopped onion until translucent, about 6 minutes, then add garlic and cook 30 seconds more. Add chopped liver and heart and cook until just browned but not overcooked, about 4–5 minutes.
3. Remove pan from heat and stir in the rinsed rice, smoked paprika, oregano or parsley, salt and pepper, and the optional white wine. Allow mixture to cool slightly so rice absorbs some flavor.
4. Spoon the filling into the prepared stomach, leaving room (about 1–1.5 inches / 2.5–4 cm) for rice to expand. Do not overfill. Sew or tie the opening securely with twine and use small skewers or toothpicks to close any seam openings.
5. Place the stuffed chireta in a large pot, add enough broth to cover two-thirds of the stomach (about 2 cups / 480 ml to start), bring to a gentle simmer, cover, and cook for 1½–2 hours, checking occasionally and adding more broth or water to keep it partly submerged.
6. When the rice and offal are tender, remove the chireta and let rest 10 minutes. Slice into 1–1.5 inch (2.5–4 cm) rounds and serve warm, with spooned cooking broth, a drizzle of good olive oil, and lemon wedges if desired.