Entree: Azerbaijan – Azeri Northwest – Khash (Rich slow-cooked broth of cattle trotters and tripe traditionally served with garlic and flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 hrs

Total 8 hrs

Ingredients

- 3 cow trotters, approx. 3 lb (1.35 kg) total, split lengthwise and cleaned
- 1 lb (450 g) beef shank or knuckle, bone-in
- 1 lb (450 g) beef tripe, cleaned and cut into large pieces
- 8 cups (1.9 L) cold water
- 1 large onion, halved (approx. 8 oz / 225 g)
- 1 tbsp (15 g) coarse salt, plus more to taste
- 6 garlic cloves, crushed (approx. 30 g)
- 1/4 cup (60 ml) white vinegar for serving
- 1/2 cup (50 g) chopped fresh cilantro or parsley for serving
- 4 green onions, sliced (approx. 2 oz / 60 g) for garnish
- Lavash or thick flatbread for serving
- Black pepper to taste

Instructions

1. Rinse the trotters thoroughly. Place trotters in a large pot, cover with cold water, bring to a rolling boil for 5 minutes, then drain and rinse the bones to remove impurities.
2. Return cleaned trotters to the pot. Add the beef shank, tripe, halved onion, and 8 cups (1.9 L) cold water. Bring slowly to a gentle boil, skimming foam and scum frequently.
3. Reduce heat to lowest simmer, cover partially, and cook very gently for 6–8 hours until the broth is rich and gelatinous and meats are falling from the bone. Add water as needed to keep ingredients covered.
4. About 30 minutes before finishing, season gently with the coarse salt and taste frequently; adjust seasoning near the end so the broth is well seasoned but not over-salted.
5. Remove large bones and discard any splintered pieces. Transfer meats to a serving pot and keep warm. Strain broth if desired for clarity, then return to the pot and keep hot.
6. To serve, place a portion of meat in bowls, ladle the hot khash broth over, and provide crushed garlic mixed with a little vinegar at the table so each diner can add to taste. Serve with chopped herbs, sliced green onions, lavash or torn flatbread, and black pepper.