About this Dish
A hearty, garlicky beef trotter soup traditionally eaten for breakfast in winter.
History & Origin
Khash is as much a social ritual as a dish — eaten early morning with vodka and garlic, often after a long night, among close friends and family.
IngredientsServes 2
🦶Beef trotters (feet), 2 whole, split by butcher
🥩Beef tripe (honeycomb), 500g, cleaned
🧄Garlic, 1 whole head, cloves separated and peeled
🧂Sea salt, to taste (served at the table)
🌿Fresh flat-leaf parsley, 1 large bunch, roughly chopped
🍋Lemon, 2 whole, cut into wedges for serving
🫙White wine vinegar, 3 tablespoons
🧅White onion, 1 large, halved
🫓Dry lavash flatbread, several sheets for serving
Method
1
Scrub the beef trotters thoroughly under cold running water. Place them in a large pot, cover with cold water, bring to a boil, then drain and rinse — this removes impurities. Repeat this blanching step once more for a cleaner broth.2
Return the trotters and tripe to the pot with the halved onion and cover with 4–5 litres of fresh cold water. Bring to a boil, skimming off any foam that rises to the surface in the first 20 minutes.3
Reduce the heat to the lowest possible simmer, partially cover, and cook for 6–8 hours until the meat is completely tender and falling off the bone and the broth is rich and milky-white. Add the white wine vinegar halfway through cooking.4
Remove the trotters and tripe from the broth. Pull all the meat and soft gelatinous bits off the bones and chop the tripe into small pieces, then return everything to the pot. Discard the onion and any bones.5
Crush the garlic cloves with a pinch of salt into a smooth paste using a mortar and pestle. This raw garlic paste is the soul of khash and is served alongside the soup for each person to stir in as much as they like.6
Ladle the hot soup into deep bowls and serve immediately. Each person seasons their own bowl generously with salt, stirs in a spoonful of garlic paste, squeezes over lemon juice, and crumbles dry lavash into the broth to thicken it. Garnish with fresh parsley and eat straight away while piping hot.User Reviews
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