Khash

Khash is an Armenian broth made by simmering beef feet and tripe for many hours, served with garlic and lavash. It is a winter dish in Armenia, and the related soup khashi is eaten in neighbouring Georgia. The name is Armenian, and the dish is most closely tied to Armenian cooking.

What it really is

Beef feet and tripe are cleaned, then simmered in water with salt for a long time, until the feet release their collagen and the broth turns rich and slightly thick. The meat is picked off the bones and the tripe is cut into pieces, and both go back into the pot with the liquid. The long cooking is the point of the dish, not a shortcut. Garlic is served alongside, usually crushed into each bowl by the diner.

The broth itself has no common allergen in the traditional recipe. The lavash served with it is wheat bread, so the wheat comes from the bread, not the soup.

How it's served

• Hot, in a deep bowl, with the broth, the meat and the tripe together.
• Garlic on the side, crushed into the bowl by each diner.
• Lavash torn and set alongside, to eat with the soup.
• A winter meal, often eaten early in the day in Armenian households.

How to write it on the menu

• Name the meat in the description: beef feet and beef tripe, so guests know it is offal-based.
• Flag wheat for the lavash. The broth carries no common allergen in the traditional recipe, so say so.
• State whether lavash and garlic are included or charged as extras.
• Describe the texture plainly. Tripe and feet are chewy and gelatinous, and not every guest will expect that.
• Say that the soup is served hot and that bone and tripe pieces are part of the portion.