Description
A traditional Georgian-Armenian tripe soup, khashi is a rich, slow-simmered comfort food made from beef tripe and marrow bones. Its silky broth, garlic topping, and vinegar kick create a deeply satisfying and warming experience.
Ingredients
Scale
- 2 pounds beef tripe, cleaned and cut into strips
- 1.5 pounds beef bones with marrow, raw
- 12 cups cold water
- 1 tablespoon salt
- 5 cloves garlic, finely chopped or crushed
- White vinegar, to taste
- Flatbread or lavash, optional for serving
Instructions
- Add beef tripe and marrow bones to a large stockpot and cover with cold water. Bring to a boil.
- Once boiling, discard the water to remove impurities. Refill with fresh cold water.
- Bring to a gentle simmer and cook uncovered for 6 to 8 hours, skimming the foam and fat as needed.
- Add salt during the last hour of simmering to season the broth.
- Once the tripe is tender and the broth is gelatinous, remove from heat.
- Serve hot in bowls with garlic and vinegar on the side. Enjoy with flatbread if desired.
Notes
- Soak tripe overnight in lemon or vinegar water for best results.
- Roast the garlic for a milder, sweeter flavor option.
- Let soup rest 10 minutes before serving to let the flavors settle.
- Make ahead and refrigerate overnight for even richer flavor the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 0g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 145mg