Holiday Khash

"When it comes to khash, tradition calls for making it from the best ingredients only, with lots of enthusiasm and eating it only in the company of good friends."
Preparation30 min.
Cooking100 min.
Тotal130 min.
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  • pork trotters - 4
  • tripe - 10.5 oz (300 g)
  • pork - 2 lb (1 kg) lean
  • onions - 2 heads, small
  • celery - 2 slices (3.5 oz (100 g))
  • carrots - 2, large
  • garlic - 2 cloves
  • thyme - 4 - 5 sprigs fresh
  • bay leaf - 2
  • wine - about 1 cup (250 ml)
  • jelly - 1 tsp, apple
  • salt
  • black pepper - freshly ground


Clean the pig trotters and cut them into 3. Combine them in a large pot along with everything else - the tripe, lean pork, vegetables and spices. Pour in the wine and water, enough to cover the products. Bring to a boil and remove the resulting foam from the top.

Reduce the heat and let it simmer for 1 1/2 hours. Everything needs to boil until the meat can come off the trotters quite easily. Then remove the bones from the meat. Strain the broth through a cheesecloth or other fine strainer, put it to come to a boil and mix it with the apple jelly.

Flavor with spices if necessary. Cut the trotter meat, tripe and other pork into pieces (about 1/2″ (1 cm)). Combine them in a bowl and pour on the broth. Let it cool at least 1 day before serving.

You can prepare it in a baking form or fill it in intestines.find similar recipes here

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