Armenian · soup

Khash (Dawn Broth of Trotters and Tripe)

Khash (Dawn Broth of Trotters and Tripe) reads allium 6.2, umami 4.0 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Armenian soup, about 33 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Allium 6.2 · Umami 4.0 · Salinity 3.6 · Richness 2.4 · Warm Spice 1.4 · Earthy 1.4 · Herbaceous 1.0 · Sweetness 1.0 · Sourness 0.9 · Fruity 0.8 · Bitterness 0.7 · Nutty 0.6

What's in it (10)

Time & effort: about 33 hr (9 hr active) · effort: involved

Nutrition (per 100 g, engine-estimated): 13.4 kcal, 1 g protein, 0.4 g fat, 1.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Scrub the feet and the tripe hard under running water, then soak them in cold water for 24 hours in a cool place, changing the water three times. This is not a step to shorten. It is the whole difference between a clean, faintly milky broth and one nobody will sit near.
  2. Drain, cover with fresh water, bring to a rolling boil for 10 minutes and pour that water away, rinsing the pot and the meat.
  3. Return everything to the pot with the 6 L of cold water, bring it slowly to a bare tremble and cook 7 hours 30 minutes. The broth should never actually boil after the first hour.
  4. Skim carefully for the first hour, about every ten minutes, until nothing more rises.
  5. There is no salt in the pot. No onion, no carrot, no bay, no herb, no pepper. The broth is meant to taste of exactly one thing, and everything else happens at the table.
  6. It is done when the meat and skin slide off the bones and the broth is opaque and sticky enough to feel tacky between finger and thumb. Pull the meat off, chop it roughly and return it to the pot.
  7. Serve at dawn, which is when khash is eaten. Each person crumbles dried lavash into the bowl, ladles broth over it, stirs in as much crushed garlic and coarse salt as they can stand, and tears fresh lavash to eat alongside with the radishes. Oghi is drunk with it and only with it. Khash is not reheated the next day; a pot is cooked, eaten and finished.
  8. Substitutions: veal feet can stand in for the beef feet.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.