---------- Recipe via Meal-Master (tm) v8.02
  Categories: Greek, Soups/stews, Lamb
       Yield: 8 servings
            Karen Mintzias
            Intestines, heart, lungs,
            & liver of 1 lamb.
            1 lamb’s feet and tripe, opt
       1    Lamb’s head (optional)
       2    Lemons (juice only)
       1 sm Bunch scallions; chopped
     2/3 c  Chopped fresh parsley
     1/2 c  Chopped fresh dill
     1/4 c  Chopped celery leaves
       6 tb Raw long-grain white rice
     1/2 ts Aniseed (optional)
            Freshly ground pepper
       3    Whole eggs
   Note: If using the lamb’s head, wash it, then soak it
   in cold water for 3 hours. Drain. Cut the head in
   half, using a sharp knife, and tie with a clean string.
   If using the lamb’s feet and tripe, prepare as
   follows: If tripe is not parially cooked, cut open
   with a sharp knife and clean the inside thoroughly
   under running water. Put in a pan with cold salted
   water to cover and soak for 30 minutes, then drain and
   wash with cold water. Cut into small pieces and put in
   a large soup pot with the lamb’s feet. cover with cold
   water, and simmer until tender, adding salt to taste
   during the last minutes of cooking. Cube the tripe,
   remove the meat of the feet from the bones, and add to
   the mageritsa at the same time as the cut-up
   intestines, adjusting the liquid by adding more water.
   Clean the intestines thoroughly by turning them inside
   out, using a long skewer or stick (this turning will
   be quicker if the intestines are first cut into 2-foot
   lengths), then wash under cold running water until
   clean. Rub the intestines with salt and the juice of
   1/2 lemon, rinse again in cold water and drain. Braid
   the intestines or tie the ends together with clean
   string. Put in a large soup pot with the lamb’s head,
   if using, and cove with cold water. Bring to a boil,
   then lower the heat, skim, and simmer for 30 minutes.
   Remove the intestines, drain them, and cut into 1/4
   inch pieces with the scissors and set aside to add to
   the soup later. (Use the remaining portion of the head
   for another dish.)
   Bring the soup stock to a boil and add the scallions,
   parsley, dill, and celery leaves. Cut the heart,
   lungs, and liver into small bite-sized cubes, and add
   them to the soup, and simmer for 15 minutes. Add the
   rice, cut-up intestines, aniseed, salt and pepper to
   taste and continue simmering until the rice is tender,
   approximately 15 minutes, adding more water as needed
   and the brains during the last few minutes of cooking.
   Half an hour before serving, bring the soup to a boil,
   then remove from the heat and prepare the avgolemono:
   Beat the eggs for 2 minutes. Continue to beat,
   gradually add the remaining lemon juice. Then 1 to 2
   cups of the hot soup by droplets, beating steadily,
   until all has been added. Add the avgolemono to the
   soup.  Stir over minimum heat until thickened.  Serve
   warm but avoid boiling the soup after adding the
   A richer Mageritsa can be made by sauteing the
   scallions in 3 tablespoons butter or oil before adding
   to the soup.
   From: “The Food of Greece” by Vilma Liacouras
   Chantiles.  Avenel Books, New York.
   Typed for you by Karen Mintzias