Beef Khash
Main Dishes • Georgian
Description
This is how khash is prepared during celebrations at a popular American restaurant.
Ingredients
- Beef Tri-Tip 0 lbs
- Beef hoof 0 lbs
- Water 6½ l
- Milk 0 qt
- Minced garlic 5 oz
- Salt 5 oz
Step-by-Step Guide
Step 1
Prepare a saline solution with a ratio of 45 grams of salt per liter of water. Soak the tripe in this solution for three hours. Once the water becomes cloudy, change the solution while rinsing the tripe under cold running water. If the salt does not remove the strong odor from the tripe, add a small amount of vinegar.
Step 2
Thoroughly clean the hoof and rumen from membranes and dirt, rinsing them with vinegar and baking soda until they are perfectly clean.
Step 3
Cut the hoof into several pieces lengthwise and crosswise.
Step 4
Chop the tripe into small pieces.
Step 5
Cover the hoof and tripe with cold water and bring to a boil. After boiling, drain the water and add fresh water. Cook for 8 to 10 hours at a temperature of 160°F, until the fat begins to separate easily from the hoof.
Step 6
Serve with garlic, finely chopped and mixed with water to a paste-like consistency, along with milk, salt, and pepper.
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