* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the entrails. Wash the entrails well and boil them for 10 minutes in a saucepan with plenty of water and half of the quantity of the vinegar. Drain and set aside to cool. Then cut them into small cubes and set them aside.
- Step 2: Prepare the intestines. Wash the intestines externally with plenty of water. Then fill the intestines with water pushing the water out with your hand to wash away the impurities. Follow the same procedure 2-3 times. Finely chop the intestines and place them in a bowl with the rest of the vinegar.
- Step 3: Prepare the mageiritsa. Heat the olive oil in a large saucepan, add the onions and sauté for 6-7 minutes, until they are well softened. Then add the finely chopped entrails and intestines, salt, pepper and the paprika and sauté for another 5-6 minutes, until they turn light brown. Pour in the wine and wait for 1-2 minutes for the alcohol to evaporate.
- Step 4: Add the stock and cook at a low temperature for approximately 1 hour, until the intestines and entrails are soft enough. Then add the lettuce, mix and cook for 10 minutes.
- Step 5: Mix in the rice, the herbs and cook for another 20-25 minutes, until the rice softens. If necessary, add more stock or water, because it has to be a soup.
- Step 6: Prepare the lemon and egg sauce. Put the lemon juice, the zest, the eggs and the yoghurt in a bowl and mix well with a whisk. Start adding spoonfuls of the mageiritsa stock gradually until the egg mixture acquires the same temperature. Finally, add the egg mixture in the saucepan, mix well and remove the saucepan from the heat.
- Step 7: Serve the mageiritsa soup warm.
Ingredient List
- entrails and intestines of 1 lamb (approximately 2 kg)
- 100g vinegar
- 200g bio extra virgin olive oil
- 1 large onion (finely chopped)
- 15 spring onions (sliced)
- salt
- ground black pepper
- 1tbsp sweet paprika
- 200g white wine
- 2L chicken stock
- 2 large lettuce (finely chopped)
- 200g glazed rice
- 3tbsp parsley
- 3tbsp dill
- the zest of 1 lemon
- the juice of 2 lemons
- 2 eggs
- 200g strained yoghurt
- 8 serving bowls