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Armenian Khash Par
A hearty and flavorful soup made with beef or lamb feet, tripe, and spices, traditionally eaten in the early morning, especially in winter. It's known for its rich broth and is often accompanied by lavash bread, garlic, and vodka.
🧂 Ainekset
- 2 pairs Beef feet(cleaned and cut into pieces)
- 500 g Beef tripe(cleaned)
- 4 liters Water
- 10 cloves Garlic(minced)
- to taste Salt
- 2 tbsp Dried mint
- 1 bunch Fresh cilantro(chopped, for garnish)
- as needed Lavash bread(for serving)
👨🍳 Ohjeet
- 1
Thoroughly wash the beef feet and tripe. Place them in a large pot and cover with cold water. Bring to a boil, then drain and rinse the meat and pot. This step helps to remove impurities and any gamey odor.
💡 Ammattilaisvinkit: Scrub the feet well to remove any remaining hair or dirt. - 2
Return the cleaned feet and tripe to the pot. Add fresh water to cover generously (about 4 liters). Bring to a boil, then reduce heat to low, cover, and simmer for at least 6-8 hours, or until the meat is extremely tender and falling off the bone. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
💡 Ammattilaisvinkit: The longer it simmers, the richer the broth will be. - 3
Once the meat is tender, remove the feet and tripe from the broth. Discard bones and any tough connective tissues from the feet. Shred or chop the tender meat and tripe into bite-sized pieces. Return the meat and tripe to the broth.
💡 Ammattilaisvinkit: Be patient during this deboning process; the meat should be very soft. - 4
Stir in the minced garlic and dried mint. Season generously with salt to taste. Simmer for another 30 minutes to allow the flavors to meld.
- 5
Serve hot in bowls. Garnish with fresh cilantro. Traditionally, khash is served with crushed garlic on the side, dried lavash bread (often crumbled into the soup), and sometimes a shot of vodka.
💡 Ammattilaisvinkit: Crush fresh garlic and mix with a little broth for a potent garlic condiment.
💡 Ammattilaisvinkit
- ✓Khash is best enjoyed in the morning, often as a breakfast or brunch dish.
- ✓The quality of the meat is crucial for a good khash. Use fresh, well-cleaned ingredients.
- ✓Some variations include adding beef tail or knuckles for extra richness.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of red pepper flakes for a touch of heat.
- Some recipes include a small amount of barley for thickening.