Politiki magiritsa

Score the heart so that the blood drains out. Rince the offal thoroughly and blanch for 20 minutes removing the foam from.

Keep 6 cups of strained stock. When the offal cools, chop into small pieces removing the lungs and intestines (optionally). 

Put some butter in a pot and sauté the onions. Add the offal and the stock, the rice, the finely chopped herbs, salt, pepper and boil over low heat.

When it is ready beat the egg with the lemon, gradually adding stock from the pot to make the egg and lemon sauce. Pour it over the magiritsa and let it boil once more for a couple of minutes.