Mageritsa (Easter Lamb Soup)

Directions

1. 1

   Karen Mintzias Intestines, heart, lungs, & liver of 1 lamb

2. 2

   1 lamb's feet and tripe, opt 1 Lamb's head (optional) Salt 2 Lemons (juice only) 1 sm Bunch scallions

3. 3

   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 (opti

4. 4

   Cut the head in half, using a sharp knife, and tie with a clean string

5. 5

   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 th

6. 6

   Put in a pan with cold salted water to cover and soak for 30 minutes, then drain and wash with cold water

7. 7

   Cut into small pieces and put in a large soup pot with the lamb's feet

8. 8

   cover with cold water, and simmer until tender, adding salt to taste during the last minutes of cooking