Khash

🛒 Ingredients

• Beef Trotters (foreleg) 400 g · 1000 kcal
• Beef Tripe (honeycomb) 120 g · 108 kcal
• Garlic 10 g · 15 kcal
• Lavash (stale) or dried bread 60 g · 150 kcal

👨‍🍳 Instructions

1. Thoroughly clean beef trotters and tripe, scraping off any impurities; soak them in cold water for 24 hours, changing the water every 2-3 hours to remove odor and blood.
2. After soaking, rinse the trotters and tripe thoroughly under running water. Place them in a large pot, cover with fresh cold water, and bring to a boil; immediately discard the first boiling water.
3. Add fresh cold water to the pot, cover, and bring to a gentle simmer. Cook on low heat for 8-12 hours until the meat easily separates from the bones and the broth is thick and gelatinous.
4. Once cooked, remove the trotters and tripe from the broth. Separate the meat and gelatinous parts from the bones, chop them into bite-sized pieces, and return to the broth.
5. Serve the hot Khash in deep bowls. Season generously with salt and black pepper to taste. Traditionally, minced garlic and crumbled stale lavash or dried bread are served on the side, to be added to the soup by each diner.