Clean and wash the offal  thoroughly as well as whichever other piece of lamb you chose. Wash the intestines especially carefully, by turning them inside out. Blach everything and then discard the water. Chop them into fine pieces and boil them in fresh water.

Sauté the onions and the herbs in a pan and then add the tomato. Let it boil for a while.

When the meat is well boiled, add the sauce with the herbs (the water in the pot shouldn't be too much. If it is, we take out as much as is necessary).

Let everything boil for a while 

When the soup is ready make the egg and lemon saucein a large bowl beat the egg whites first, until really frothy. Add the egg yolks and continue whisking. Add the lemon juice. Gradually add a ladle of hot broth little by little and whisk quickly and then one more ladle and whisk again until combined. Add the egg and lemon sauce in the pot and stir.