How to make
Wash the lamb's liver, lungs, heart and kidneys well. Put them in cold water with a tablespoon of salt and boil them.
Remove the foam from the soup occasionally with a slotted spoon.
Cut the boiled offals into small pieces. Strain the broth.
In a pot, heat one coffee cup of olive oil. Add the chopped onion and grated carrot. Fry briefly.
Add the raw chopped spinach. Pour out a bit of the broth and boil.
Add the chopped lamb offals, a handful of rice and season with mint.
Boil the lamb broth, until the rice is fully cooked.
This lamb offal soup does not need to be thickened.
Serve it hot and flavored with vinegar!
Enjoy!
