Magiritsa Kokkinisti – Easter Stew from Thessaly
Magiritsa Kokkinisti is a rich, tomato-based lamb offal stew traditionally served in Thessaly just after midnight on Holy Saturday. Unlike the lemony avgolemono version, this rustic dish uses crushed tomatoes, fragrant herbs, and tender lamb organs to create a deeply comforting meal that honors both tradition and flavor. Slow-cooked and aromatic, it’s a true taste of Greek Easter in the heartland.
Ingredients
For the stew
- 1 kg mixed lamb offal liver, heart, lungs, spleen — cleaned and blanched
- 500 g lamb intestines well-cleaned, optional but traditional
- 3 medium onions finely chopped
- 5 garlic cloves minced
- 1/2 cup olive oil plus more if needed
- 2 tbsp tomato paste
- 800 g canned crushed tomatoes or 6–7 fresh ripe tomatoes, grated
- 2 bay leaves
- 1/2 tsp ground cinnamon
- 6 –8 allspice berries or 1/4 tsp ground
- Salt and freshly ground black pepper to taste
- 6 –7 cups warm water or light lamb broth
Add at the end
- 1 bunch fresh dill finely chopped
- 1 bunch fresh parsley finely chopped
- 1/2 cup trahana or rice
Instructions
Clean the Offal & Intestines
- Rinse intestines thoroughly. Turn inside out, soak in a water-vinegar-lemon bath, and rinse again. Blanch for 5–7 minutes in boiling water. Rinse and cool.
- Blanch offal pieces for 5 minutes in boiling water. Drain and cool.
- Once cooled, finely chop all offal and intestines into small, uniform pieces.
Start the Stew
- In a large heavy-bottomed pot, sauté onions in olive oil over medium heat until soft and golden (about 10 minutes).
- Add minced garlic and stir for another minute.
- Stir in the tomato paste and cook for 1 minute to caramelize and deepen the flavor.
Build the Flavor
- Add the chopped offal and intestines, and sauté for 10–15 minutes until lightly browned and aromatic.
- Pour in crushed tomatoes, bay leaves, cinnamon, allspice, salt, and pepper.
- Add just enough warm water or broth to barely cover the meat (start with 6 cups).
Simmer Gently
- Bring to a boil, then lower to a simmer.
- Cook uncovered or partially covered for 1 hour, stirring occasionally.
- 💡 Tip: Skim any foam or impurities that rise to the top during cooking.
Finish with Herbs & Trahana or Rice
- In the last 20 minutes, add the trahana or rice (if using).
- In the final 10 minutes, stir in fresh dill and parsley. Adjust seasoning to taste.
Serve It While Its Hot
- Serve hot with fresh bread, lemon wedges (optional), and a glass of tsipouro or red wine. This dish is meant to be savored slowly, especially after Lent.
Notes
Tips for Success:
- Offal Prep: Always clean offal and intestines well to avoid bitterness. Vinegar-lemon soaks are key.
- Make it ahead: Flavors develop beautifully overnight.
- Serving suggestion: Some families add a squeeze of lemon right before serving, but the tomato base is usually flavorful enough.