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Armenian Khash Par Soup
A deeply flavorful and nourishing soup made from slow-cooked beef or lamb feet and tripe, traditionally eaten in the early morning, often considered a delicacy and a hangover cure.
🧂 Ainekset
- 2 pairs Beef or Lamb Feet(cleaned and cut into pieces)
- 500 g Beef or Lamb Tripe(cleaned and cut into pieces)
- 12-15 cups Water(or enough to cover ingredients)
- 1 large Onion(quartered)
- 10 cloves Garlic(peeled)
- to taste Salt
- to taste Black Pepper
- 2 tbsp Dried Mint(for serving)
- 1 bunch Radishes(for serving)
- 1 bunch Green Onions(chopped, for serving)
- 1 for serving Lemon
- 1 loaf Lavash Bread(dried and crumbled, for serving)
👨🍳 Ohjeet
- 1
Thoroughly clean the beef or lamb feet and tripe. If not pre-cleaned, this may involve scrubbing, soaking in vinegar or lemon water, and rinsing multiple times until all impurities are removed.
💡 Ammattilaisvinkit: Proper cleaning is crucial for a good-tasting Khash. Some butchers offer pre-cleaned options. - 2
Place the cleaned feet and tripe in a large stockpot. Add the quartered onion and 10 whole garlic cloves. Cover with cold water.
- 3
Bring the pot to a rolling boil over high heat. Let it boil vigorously for about 15-20 minutes, skimming off any scum or foam that rises to the surface. This step helps to clarify the broth.
💡 Ammattilaisvinkit: Don't skip the skimming; it's essential for a clear and clean-tasting broth. - 4
Drain the water, discard the onion and garlic, and rinse the meat and pot. Return the meat to the pot and add fresh cold water, enough to cover generously.
- 5
Bring the pot back to a boil, then reduce the heat to the lowest possible setting. Cover the pot tightly and let it simmer for 6 to 8 hours, or until the meat is extremely tender and falling off the bone, and the broth is rich and gelatinous.
💡 Ammattilaisvinkit: The longer it simmers, the richer the flavor and the more gelatinous the broth becomes. - 6
About an hour before serving, remove the bones from the feet and cut the meat and tripe into bite-sized pieces. Discard the whole garlic cloves and onion. Return the meat to the pot.
- 7
Season the Khash generously with salt and black pepper. Stir well and continue to simmer for another 30 minutes to an hour, allowing the flavors to meld and the broth to thicken further.
- 8
Serve the Khash hot in deep bowls. Traditionally, it is served with accompaniments such as dried and crumbled lavash bread, minced garlic (often mixed with a little broth), dried mint, chopped green onions, radishes, and lemon wedges.
💡 Ammattilaisvinkit: Guests typically add their own garlic, mint, and lemon to their individual bowls.
💡 Ammattilaisvinkit
- ✓Khash is traditionally eaten in the early morning, often as a breakfast or brunch dish.
- ✓It is believed to be a potent hangover remedy.
- ✓The gelatinous quality of the broth is highly prized.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a small amount of beef tendon for extra gelatinous texture.
- A pinch of red pepper can be added for a bit of heat.
- While traditionally served plain, some modern interpretations might include a touch of tomato paste for color and acidity.