Beef tripe and leg hashi
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Khash is a liquid hot dish, soup, widespread throughout the Caucasus and Transcaucasia.
Khash is a fatty thick soup, very common among the peoples of the Caucasus and Transcaucasia. Comes from the Armenian word “hashel” - to cook, which later passed into the languages and cultures of other countries of the Caucasus. In Armenian literature, khash was first mentioned in the works of the famous philosopher and poet Grigor Magistros back in the 11th century in the ancient form “khashou” or “khashoy”. This tasty soup received its modern form already in the 17th century; “khash” is mentioned in the Efimert, a medieval collection of Armenian interpretations, signs and predictions. And V. Pokhlebkin called khash “one of the oldest Armenian dishes.”
Ингредиенты
beef tripe and leg 1-1.5 kg
Georgian white wheat bread 200 g
garlic and salt to taste
Рецепт
1. Place thoroughly cleaned, cut into pieces and washed in warm water beef legs and tripes in a saucepan, fill halfway with water, cover with a lid and cook over high heat.
2. When the liquid has evaporated by half, add Georgian white bread previously soaked in milk, mix everything and cook for another half hour.
3. Then pour in boiling water so that it completely covers the contents of the pan, and cook without salt under the lid for another 1-2 hours. Serve the hashi with salt and crushed garlic.
Bon appetit!