Lamb Soup

Preparation:

Preparation: Fry the finely chopped onion in olive oil; as soon as the onion takes on a colour, add the entrails cut into small pieces, the chopped and seeded tomatoes, the chopped chillies and 3 bay leaves; add the salt and, occasionally, during cooking, pour a ladleful of water. When cooked, arrange a few slices of lightly toasted bread rubbed with a little garlic on the diners' plates and pour the soup over them.