Beef khash
10 servings
60 minutes
This is how khash is prepared on holidays in the Moscow restaurant of Georgian cuisine "Chito-ra.
1
Prepare a saline solution with 45 grams of salt per liter of water. Soak the tripe in this solution for three hours. Once the water becomes cloudy, change the solution while rinsing the tripe under cold running water. If the salt does not eliminate the strong odor, add a little vinegar.
- Salt: 120 g
- Water: 6.5 l
- Salt: 120 g
2
Thoroughly clean the hoof and rumen from films and dirt, rinse with vinegar and baking soda until perfectly clean.
- Beef trotter (cow's foot): 1 kg
- Beef tripe: 1 kg
3
Cut the hoof into several pieces lengthwise and crosswise.
- Beef trotter (cow's foot): 1 kg
4
Cut the rib into small pieces.
- Beef tripe: 1 kg
5
Fill the hoof and rumen with cold water and bring to a boil. After boiling, drain the water and add new. Cook for 8-10 hours at 70 degrees until the fat starts to separate easily from the hooves.
- Beef trotter (cow's foot): 1 kg
- Beef tripe: 1 kg
- Water: 6.5 l
6
Serve with garlic, finely chopped and mixed with water to a paste, with milk, salt, and pepper.
- Finely chopped garlic: 100 g
- Milk: 1 l
- Salt: 120 g
