A recipe from Gemo
Khashi
A restorative Georgian beef tripe and trotter soup simmered slowly until the broth turns pale, rich, and gelatinous, then served hot with crushed garlic, salt, milk, and fresh Georgian bread at the table.
Method
- 01
Clean the 1.5 kg split beef trotters and 1 kg beef tripe carefully. Scrub them with the 2 tablespoons coarse salt, rinse under running water, then soak in cold water mixed with the 120 ml white vinegar for 1 hour. Rinse again until the water runs clear and the pieces smell clean.
⏱ 60 min
- 02
Put the trotters and tripe in a large pot and cover with about 5 liters cold water. Bring to a boil over medium-high heat, simmer for 5-10 minutes, then drain and discard this first broth. Rinse the pot and the meat to remove foam and impurities.
⏱ 10 min
- 03
Return the cleaned meat to the pot and add about 4 liters fresh water, enough to cover everything by several centimeters. Bring just to a boil, skim well, then lower the heat so the soup barely trembles.
- 04
Simmer the khashi half-covered over very low heat for 6-7 hours, topping up with boiling water whenever the meat is no longer covered. It is ready when the tripe is tender, the trotter skin and cartilage are soft and sticky, and the broth is pale cream-colored and gelatinous.
⏱ 390 min
- 05
Lift out the trotters and tripe. Remove any large bones from the trotters, cut the meat, skin, and tripe into generous bite-size pieces, and return them to the broth. Keep the soup very hot without boiling hard.
- 06
Crush the 10 garlic cloves to a paste and loosen with a ladleful of hot broth. Put garlic, milk, extra salt, and torn shotis puri on the table so each person can season their own bowl in the Georgian style.
- 07
Serve the khashi immediately in deep bowls, giving each serving a mix of broth, 10-12 pieces of tripe, and soft trotter pieces. Stir in garlic, salt, and a splash of milk to taste, and eat with fresh bread while the soup is steaming hot.
Nutrition
