Khashi

We scorch the beef legs and hooves over the fire and wash them thoroughly. We also wash and clean the tripe, but do not cut it. We soak the legs and tripe overnight in cold water in different pots. In the morning, we wash and scrape the legs again and place them in a pot.

We wash the scars again, clean them from what hasn't been cleaned yet, cut them into small pieces, and put them in another pot.

Pour water into both pots and bring to a boil. Drain the water to get rid of the unpleasant smell and taste.

Again, pour cold water into the pots, place on low heat, and boil until ready. The legs are ready when the meat easily separates from the bone (about 6 hours), and the tripe is ready when the broth turns milky white (about 8 hours).

Remove the pots from the heat, mix their contents, and put them back on the heat.

We cut white bread into pieces, preferably Georgian. Pour milk into a bowl and soak the bread in it. When the liquid in the pot evaporates halfway, add the bread, stir, and cook for another half hour. The soup turns white.

Pour boiling water into the pot until the liquid covers the meat. Bring to a boil and simmer without salt for another hour to an hour and a half.

We serve salt, pepper, and crushed garlic separately with khashi. In some families, the bread soaked in milk is not added to the pot but served on the table for everyone to add to their plate as they like. Khashi is eaten hot, washed down with vodka and Borjomi.