Traditional Greek Easter dish
- 700 gr lamb or kid offal approx liver, lungs, heart, sweetbreads
- 300 gr intestines
- 3 romaine lettuces chopped
- 3-4 spring onions
- a generous bunch of dill chopped
- salt and pepper
- 1 large lemon
- 2 eggs
- olive oil
Preparation of offal
Be thorough about cleaning offal and intestines. Offal should be rinsed well and let aside to drain. Intestines need more rigorous treatment: plenty of running water and a bath of water and vinegar. Each intestine should be turned inside out. For this you should use a skewer. Gently insert the flat end of the skewer in the intestine for a small stretch of 4-5 cm. Hold it securely and roll the top of the tube it inside out. Wash under plenty of running water. Once each intestine is rinsed, leave them in a bowl of water and plenty of vinegar to soak for a couple of hours.
How to make it
Bring a large pot full of salted water to the boil and plunge the kid offal in. Boil for about 10 minutes.
Drain and let it cool. Once at room temperature, chop the offal finely.
In a clean pot, add a bit of olive oil and sauté the spring onions. Once softened, salt them and add the chopped offal with enough lukewarm water cover (about a glass). Let them simmer for 30 minutes.
Meanwhile chop the lettuce and dill finely. Add them in the pot, season with salt and pepper. The lettuce will soften in about 10-15 minutes.
Egg and lemon sauce, aka avgolemono
Beat 2 egg yolks with salt and a couple of spoonfuls of broth from the soup.
Add the lemon juice slowly, in a fine drip. Alternate with half the broth of your soup.
Return the avgolemono in the pot and cook in very low heat for a few minutes
You are ready to serve!