Rinse the chicken giblets thoroughly. Put on with the cold water and let it bubble up leisurely. Clean, rinse and coarsely chop the greens. Add to the chicken giblets form with bay leaf and peppercorns. Make quietly in an open saucepan for 120 minutes, perhaps skimming in between.
Rinse and coarsely chop the tomatoes. Pour the clear soup through a sieve. Add the tomatoes to the clear soup and cook for thirty minutes with the lid closed.
Pour tomatoes with clear soup through a sieve, spread the tomatoes extensively through the sieve. Season the soup heartily with salt, ginger powder and cayenne pepper. Cool, then refrigerate until very chilled.
Squeeze 1/3 of the oranges, stir the juice into the tomato soup. Season the soup again, if necessary.
Peel the remaining oranges like an apple, removing the white skin completely. Remove the orange fillets from between the separating skins.
Place the orange fillets in well-precooled soup bowls, pour the soup over them. Garnish with mint leaves and bring to the table on the spot.