Beef shank hash

We take well-peeled beef or lamb legs. Singed, scraped, thoroughly washed and chopped into pieces. It's the same as if we were going to cook jelly. We put the prepared legs on the bottom in cold water, and change the water every two to three hours. Then we wash the legs again and put them in a narrow saucepan, so that the area of evaporation of water is smaller. The water level in the pan should be 20 centimeters above the product. We cook hash without salt. After boiling, remove the foam and reduce the heat, so that there is no rapid boiling. Throughout the cooking, we remove the pop-up fat in a separate container, it will still be useful to us.

During cooking, add the tripe to the pan, and cook everything until fully cooked. Until the meat of the legs begins to easily separate from the bones. About five minutes before serving, pour the fat into the hash, which we removed during cooking. Hash is served very well! Hot.

We also put salt on the table, crushed garlic diluted with broth, radish and, of course, pita bread.