Description
Khashi is a traditional slow-simmered beef tripe soup known for its rich, gelatinous broth and tender textures. Originating from Middle Eastern and Caucasian cuisines, this comforting dish features beef tripe and marrow bones cooked for hours to create a deeply flavorful and nourishing broth. It’s typically served hot with garlic, white vinegar, and flatbread on the side, making it a satisfying meal ideal for cold days or special gatherings.
Ingredients
Scale
Meat and Bones
- 2 pounds beef tripe, cleaned and cut into strips
- 1.5 pounds beef bones with marrow, raw
Liquids and Seasonings
- 12 cups cold water
- 1 tablespoon salt
- 5 cloves garlic, finely chopped or crushed
- White vinegar, to taste
To Serve
- Flatbread or lavash, optional for serving
Instructions
- Prepare the Meat and Bones: Place the cleaned and cut beef tripe along with the raw beef marrow bones into a large stockpot. Cover completely with cold water to ensure all ingredients are submerged.
- Initial Boil and Rinse: Bring the water with the meat and bones to a rolling boil. Once boiling, discard this water carefully to remove impurities and any residual odor from the tripe, then rinse the meat and bones briefly.
- Simmer the Broth: Refill the pot with fresh cold water, cover the meat and bones again, and bring to a gentle simmer. Cook uncovered for 6 to 8 hours, allowing the broth to develop rich flavors and the tripe to become tender. Throughout, skim off any foam and excess fat that rises to maintain a clear broth.
- Season the Broth: In the last hour of simmering, add 1 tablespoon of salt to the broth to enhance the taste. Continue to cook gently, allowing the salt to fully infuse the soup.
- Finish Cooking: When the tripe is tender and the broth achieves a gelatinous texture indicating the marrow and collagen have been fully released, remove the pot from heat.
- Serve: Ladle the hot khashi into bowls. Offer finely chopped or crushed garlic and white vinegar on the side for guests to season their soup to taste. Serve with flatbread or lavash if desired to complete the meal.
Notes
- Cleaning the tripe thoroughly before cooking is essential to remove any strong odors and impurities.
- Discarding the initial boiling water helps produce a clearer, cleaner-tasting broth.
- Simmering for 6 to 8 hours is necessary to fully tenderize the tripe and extract richness from the marrow bones.
- Skimming foam and fat periodically keeps the broth clear and improves texture.
- Serving garlic and vinegar separately allows for personalized seasoning, balancing the richness with acidity and sharpness.
- Khashi is best enjoyed hot and fresh, but leftovers can be refrigerated and gently reheated.
