How to cook
Parboil the liver with boiling water for a few minutes. Then rinse thoroughly with cold water and leave in a colander to drain. Cut it into pieces.
Smear the properly cleaned sheep intestines with a little lemon juice, season with salt. Parboil with hot water. Rinse again and cut them into small pieces. Heat the olive oil and fry the finely chopped onion and finely chopped lettuce.
When soft, add the flour, chopped green spices and sheep intestines. Pour in 5 cups of water and bring to a boil. Simmer for about 30 minutes on medium heat and remove from the heat. Beat the yolks.
Add the remaining lemon juice in a trickle. Temper with 1 ladle of soup. Stir and add 2 more ladles.
Gently return everything to the pot. Serve hot.