**Khash – Armenian Soup** The culture of tasty and special meals in Armenia comes from ancient times, but khash has preserved its traditional cooking formula through centuries.

Khash – a substantial soup of cows’ feet and stomach enjoyed in Armenia with
plenty of garlic, all sorts of pickled vegetables and vodka on top of everything.

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INGREDIENTS:

• 4 Calves’ Hoofs
• 6 lamb tongues
• 2 lbs. Calves’ Tripe
• 2 garlic cloves
• salt, pepper, paprika

PREPARATION:

1. It is best to buy the feet already cleaned if possible. Otherwise soak feet in
   boiling water to loosen the shoe, then take off the shoe from each foot. Singe all
   hairs and scrape off the rest with the edge of a knife. Wash everything very
   thoroughly. Soak the feet and stomach in water over-night.
   Each ingredient has to be cooked separately at first.

2. In a big kettle start cooking the feet with the garlic.

3. Cut stomach into one inch squares, cook 10 minutes, drain the water.
   Add fresh water and cook 15 minutes more. Then add to the feet and cook
   together for 2 hours. When meat separates from foot bones, remove all bones.
   Also take off scums when formed.

4. Cook tongues in water until skins can be pulled off easily. Cut up into small
   pieces. When the feet and stomach is half cooked add the pieces of tongue,
   and the salt and pepper. When khash is cooked take off some of its fat into a
   small frying pan add the paprika and cook a few seconds until paprika is melted,
   then pour back into the khash. Serve the meat with its own broth in soup plates.
   Add lemon juice or vinegar when eating. This is a meat course.

True khash eaters – as they call themselves – eat it with their hands, using lavash for the spoon.

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This Recipe Can Be Seen Here

bon appetit