Wash entrails and internal meats.
If intestines are used, turn inside out and wash thoroughly.
Scald tripe and cover with fresh, salted water.
Bring to a boil and simmer for 40 minutes.
Soak remaining meats for 30 minutes in cold water with the lemon juice.
Drain and add to tripe for last 10 minutes of cooking.
Strain, reserving broth, and cool.
Put meat through a meat grinder, using the coarse blade.
Saute scalhions in butter until soft and add to meat along with the dill and salt and pepper to taste.
Add broth and more water if necessary to cover, bring to a boil, and simmer, covered, for at least 3 hours.
Add rice about 20 minutes before soup is ready to be served.
Add either of the avgolemono sauces according to directions.