Khash

Pre-cleaned beef legs should be scorched, scraped, thoroughly washed, and cut into pieces.

Place the prepared legs in cold running water for 24 hours or change the water every 2-3 hours.

After that, rinse the legs again, place them in a wide pot, and fill with water so that the level is 15-20 cm above the product level.

Boil the khash without salt, avoiding vigorous boiling, periodically skimming off the foam until the meat easily separates from the bones. During cooking, you can add boiled tripe.

Serve the hash very hot.

Serve salt, crushed garlic diluted with broth, radish, and lavash bread separately.