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Greek · Soup
Mayeritsa Easter Soup
The traditional Greek soup eaten after the Lenten fast, made from lamb tripe and offal, spring onions, dill and rice, finished with egg and lemon. A rich, slow-cooked, ceremonial dish.
- YieldServes 6 · 6 bowls
- Hands-on1 h
- Total4 h 43 min
- Difficulty
Ingredients
Soup
- 500 glamb tripe
- 2lamb lungs
- 1lamb heart
- 1lamb liver
- 1lemon, juiced, for soaking the offal
- 60 gbutter
- 240 gspring onions, chopped
- 2 tbspflat-leaf parsley, chopped
- 2 tspdill, chopped
- 75 gshort-grain white rice
- to tastesalt
- to tastewhite pepper, freshly ground
To finish
- 3eggs
- 1lemon, juiced
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