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Khash — Tripe and Beef Shank Soup

This famous soup will be a hit with you and your loved ones. New Year's is almost here, and for a lot of people January 1st is going to be rough. Knowing exactly how that morning feels, I'm posting some rescue recipes! But you'll only get rescued thanks to your wives, sweethearts, and fiancées — few men can pull off making khash without a woman's help! So start talking your loved ones into cooking khash now. My tip: stash a bottle of vodka in the freezer ahead of time — khash without a shot of ice-cold vodka is money down the drain! As Professor Preobrazhensky (from Bulgakov's "Heart of a Dog") so wisely put it, you should accompany the meal with hot dishes — and khash is a hot appetizer, a soup, and (chilled) an aspic all in one! So don't pass it by; meanwhile, I'll post another New Year's Day rescue dish.

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Hash of tripe and beef shanks
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 61 % 14 g
Fats 30 % 7 g
Carbohydrates 9 % 2 g
122 kcal
GI: 100 / 0 / 0
  • Step 1: Trim the tendons on the shanks. Cut the tripe into 4–5 pieces. Put the tripe and the shanks in separate pots, cover with cold water, and bring to a boil over medium heat. Boil the shanks for 30 minutes, then lift them out and discard that water. Rinse the shanks with boiling water. Step 2: In the pot with the tripe, skim off the foam once it boils, add a whole unpeeled onion and the black pepper, and cook for 2.5 hours — at the same time as the next step, cooking the shanks. Step 3: Put the shanks in a very large pot, cover with 5 quarts (5 L) of cold water, and set over low heat. Bring to a boil, immediately reduce the heat to the lowest setting, and skim off the foam. Add the remaining whole unpeeled onion and about 1 tablespoon of salt. Cook for 8 hours, keeping the broth barely at a simmer (one or two lazy bubbles at most). If the broth starts to boil hard or reduce too much, add 1 cup of cold water now and then — no more than 3 cups total. Step 4: Remove the tripe that's been cooking for 2.5 hours, rinse it with boiling water, and discard that broth. Add the tripe to the pot with the shanks. Step 5: Lift the shanks and tripe out of the finished khash and strain the broth. Pull the meat off the shanks and break it into pieces. Cut the tripe into small diamonds. Step 6: Cut the lavash into small pieces and toast it in a toaster or under the broiler. Bring the broth back to a boil. Finely chop the herbs. Crush the garlic with a pinch of salt into a paste using a mortar. Set out the lavash, bowls of garlic, salt, vinegar (or lemon juice), and herbs on the table. Divide a little meat among the bowls, pour the boiling broth over it, and serve the khash right away. That's it — enjoy! The shanks your butcher prepares should be split in half. They should also be perfectly clean, very pale, and shiny — meaning they've been singed and scraped. If you can't buy them already cleaned, you'll have to do it yourself: singe the shanks over a gas flame and scrape and clean them with a knife and brush, alternating and rinsing often (or under running water). The whole process usually takes at least half an hour, and much longer if you're new to it. Cleaning tripe at home is even harder — so find yourself a good butcher.

Caloric content of the products possible in the composition of the dish

  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Coriander greens - 25  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Table salt - 0  kcal/100g
  • Beef shanks - 187  kcal/100g
  • Scar - 97  kcal/100g

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