👨‍🍳 Instructions

1. 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.

   💡 Tip: Scrub the feet well to remove any remaining hair or dirt.
2. 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.

   💡 Tip: The longer it simmers, the richer the broth will be.
3. 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.

   💡 Tip: Be patient during this deboning process; the meat should be very soft.
4. 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. 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.

   💡 Tip: Crush fresh garlic and mix with a little broth for a potent garlic condiment.