Khash | Traditional Armenian Soup with Beef Feet and Tripe | Heghineh Cooking Show
Recipe Information
Khash
Cultural Context
Khash is a traditional dish from Azerbaijan, often enjoyed during the winter months and particularly popular in the Caucasus region. It is a hearty soup made from beef trotters and bones, celebrated for its rich flavors and communal dining experience. Traditionally served during special occasions, Khash is often accompanied by garlic, vinegar, and fresh herbs, allowing diners to customize their bowls. This dish has gained popularity beyond Azerbaijan, with variations found in neighboring countries, each adding their unique twist.
beef trotters
🥗Healthier: chicken feet
💰Cheaper: pork trotters
Chicken feet are lighter and more accessible.
lavash bread
🥗Healthier: whole grain pita
💰Cheaper: white bread
Whole grain pita offers more fiber.
Soak cow feet in cold water, changing the water 10-15 times until clear.
Add baking soda to the cow feet and pour boiling hot water over them, boiling for 5-10 minutes before discarding the water.
Cut cow belly into bite-sized pieces.
Add more boiling water to the cow feet and cover to cook for 6-8 hours, skimming off any foam that rises to the surface.
Prepare lavash bread by cutting it into squares and drying it outside or in the oven.
After 8-10 hours, check the soup; it should look milky white or beige and the bones should be nearly bare.
Cooking Techniques
Equipment Needed
Spice Level:
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