Khash
Broths • Armenian
Description
Khash is an ancient Armenian dish. It is eaten with grated radish, spicy herbs (basil, parsley, tarragon), and lavash.
Ingredients
- Beef hoof 5 lbs
- Beef Tri-Tip 20 oz
- Garlic 3 heads
- Radish 1 piece
Step-by-Step Guide
Step 1
Scald the legs, scrape them, rinse several times, cut them into pieces lengthwise, and soak them for a day either in running water or in cold water, changing it every 2–3 hours. Then rinse again, transfer to an enameled basin, cover with water to a depth of 15–20 cm, and simmer over low heat.
Step 2
Clean the tripe, rinse it, cover with cold water, and boil until the specific smell disappears (check by tasting), then pour out the broth, and rinse the tripe with hot and cold water, chop finely, and add to the boiling legs.
Step 3
Continue to simmer the khash over low heat without salt, avoiding vigorous boiling, skimming off the foam, until the meat separates from the bones and the tripe becomes tender.
Step 4
Season the hot khash with salt, sprinkle with minced garlic, or dilute crushed garlic in the broth and serve separately.
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