Boil the giblets and after cool cut them. In a pan Melt the butter and fry the onion until turn yellow. To add onion lamb offal, rice red pepper and salt. Lightly fry and pour in the broth. Allow to boil. Once done right soup thickener from the yolks and lemon juice and zastroyvame soup. Add the mint. This soup is prepared for Easter (Pascha) and is binding on every Greek table.