Khash

Trim the tendons on the legs. Cut the tripe into 4–5 pieces. Place the tripe and legs in separate pots, cover with cold water and bring to a boil over medium heat. Boil the legs for 20 minutes, remove and drain the broth. Pour boiling water over the legs.

After boiling, remove the foam from the tripe, add a whole unpeeled onion and black pepper. Cook over low heat for 2.5 hours.

Place the legs in a very large saucepan, add 5 liters of cold water and place over low heat. Bring to a boil, immediately reduce heat to low, skim off foam. Place a whole unpeeled onion, add 1 tbsp. l. salt. Cook, without letting the broth boil (maximum one or two “boils”), for 8 hours. If the broth begins to boil or evaporate too much, add 1 cup of cold water from time to time. But no more than 3 glasses in total.

Remove the tripe, which has been boiled for 2.5 hours, rinse with boiling water, and pour out the broth. Add the tripe to the pot with the legs and continue to simmer the soup.

Remove the legs and pieces of tripe from the finished khash, strain the broth. Remove the meat from the legs and disassemble into pieces. Cut the tripe into small diamond shapes.

Cut the pita bread into small pieces and dry in a toaster or under the grill. Bring the broth to a boil. Finely chop the greens. Grind the garlic with a pinch of salt in a mortar into a paste. Place pita bread, bowls of garlic, salt, vinegar and herbs on the table. Place some meat on plates, pour over the boiling broth and serve immediately.