1 lamb tripe
1 baby lamb lung, heart and liver
3 bunches fresh green onions
1/4 lb. butter
1/4 c. chopped dill
Salt and pepper to taste
Juice of 2 lemons

Wash entrails and internal meats. If intestines are used, turn inside out and wash thoroughly. Scald tripe, clean with a sharp knife thoroughly. Put in pan with cold salted water to cover and soak for 30 minutes, then drain and wash with cold water. Cut into small pieces. Bring to a boil and simmer for 1 hour.

Soak remaining meats for 30 minutes in cold water the lemon juice. Drain and add to tripe for last 30 minutes of cooking. Strain, reserving broth and cool. Put meat through a meat grinder using the coarse blade includes the tripe and intestines.

Saute onions in butter until soft and add to meat along with the dill, salt and pepper. Add broth and water, if necessary, to cover. Bring to a boil and simmer for at least 3 hours. Add avgolemono sauce.

AVGALEMONO SAUCE FOR MAGERITSA:

3 eggs
Juice of 2 lemons
3 tbsp. water

Beat the egg whites and water until stiff, add yolks continue to beat, add lemon juice and hot broth, about 1 cup, beating steadily until all broth is used. Using a wooden spoon, stir the Avgalemono Sauce to the soup while it is hot; stirring until it thickens.