Mageritsa (easter Lamb Soup)

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Title: MAGERITSA (EASTER LAMB SOUP)
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)
Salt
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
avgolemono.

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

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