Clean the tripe very carefully. Wash the intestines inside out with plenty of water, rub softly with vinegar and salt, leave them for a while and wash again.

Clean the trotters and if necessary, singe them. 

Wash the offals. 

Using a large pot boil water with a bit of vinegar and blanch all the tripe and intestines. Let them boil for about 10 minutes. Strain and discard the water (the smell is not the best, if you have ample space do it outside your kitchen). 

Cut the offal in small pieces as well as the intestines and tripes. 

Using a large pot, heat the oil and sauté the finely chopped meat and the trotters. Add the spring onions, salt, pepper, two cups of water and let them boil over low heat. One hour later add dill, fennel and the finely chopped lettuce. Make sure that the water covers the magiritsa. After you taste it (you don't break the fast with only a taste) and the meats are done, remove from heat.  

After the Ressurection and when you get home, heat your magiritsa, make the egg and lemon sauce by beating the eggs vigorously, add the lemon, hot juice from the pot and the corn flour dissolved in a bit of water.

Remove the pot from heat and add the egg and lemon sauce. Stir with a wooden spoon and put it back over heat for a quick boil.

Serve with pepper. You can modify the thickness of the magiritsa according to your taste, adding water where necessary.