Holiday Khash

IvanIvan
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Holiday Khash
01/10/2014
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Preparation
30 min.
Cooking
100 min.
Тotal
130 min.
Servings
4-5
"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."

Ingredients

  • 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
measures

How to cook

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.

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