Magiritsa from Corfu (Tsilichourtha)

After cleaning and washing the offal and intestines thoroughly, cut them into bites. 

Sauté the offal and intestines and then add the herbs. 

Sauté a bit more and deglaze with the wine. 

Cover the ingredients with boiling water and let everything boil until tender.

After the juices are absorbed and you see that the food is cooked, add as much lemon as you like. 

Let the food boil a couple of minutes more and remove from heat. 

You serve the soup while very hot.