Magiritsa from the Chef in love

Blanch the offal and after straining it well, let it cool.

Chop the offal as well as the onions into fine pieces.

Wash the intestines thoroughly and leave them to stand in water with a bit of vinegar for at least 1 hour. 

Sauté the offal in olive oil for 5 minutes, add the onions and cook for an additional 5 minutes.

Add two litres of water or vegetable stock and simmer for 40 minutes adding water when necessary. 

Braid the intestines and add to the soup together with the lettuce and add as much water as it takes to cover all the ingredients well. 

Simmer for an additional 30 minutes, remove from heat, add the egg and lemon sauce, the dill and spices.