Name: Georgian Khashi (Beef Feet and Tripe Soup)
Prep time: 35 min
Cook time: 8 h 30 min
Total time: 13 h 5 min
Cuisine: Georgian
Ingredients: 2 L cold water, for soaking; 30 ml white vinegar; 4 L cold water, for blanching; 2.4 kg butcher-cleaned split beef feet, hair and hoof removed; 1.2 kg pre-cleaned honeycomb beef tripe; 5 L cold water, plus up to 1 L boiling water to top up; 12 g fine salt, divided; 50 g peeled garlic cloves, finely crushed; Plain Georgian bread, such as shoti or lavash, optional

Wide view of hot Georgian khashi, with visible tripe, garlic and bread.

Yield6 generous bowls

Serving basisabout 500 ml broth with tripe and tender foot meat

DifficultyAdvanced; long, slow cooking and careful offal preparation

Dietary classificationGluten-free as written; optional bread contains wheat

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The dish

About Georgian Khashi (Beef Feet and Tripe Soup)

ხაში · 6 servings · Advanced · 13 hours 5 minutes

Khashi (ხაში) is a long-simmered Georgian soup made from beef feet and stomach, usually called tripe in English. The broth turns pale and gelatinous as connective tissue softens. Georgian descriptions include beef head as well as feet and stomach; this home version focuses on split feet and cleaned honeycomb tripe, ingredients a specialist butcher is more likely to supply in a manageable form.

The bowl is deliberately spare. Garlic and salt are commonly adjusted at the table, so the soup itself stays mild and each diner can make it as pungent as they like. Some Georgian preparations add milk or bread to the pot; here both remain optional accompaniments or individual preferences rather than changing the shared broth.

Khashi takes planning, not complicated seasoning. A refrigerated soak, a short first boil that is poured away, and a fresh, very gentle simmer give the meat time to soften without boiling the broth cloudy. Choose already cleaned offal and ask the butcher to split the feet and remove hair and hooves. The long cook must be supervised; do not leave an active hob unattended.

Cook the dish

Ingredients

ხაში · 6 servings · Advanced · 13 hours 5 minutes

Soak and blanch

2 Lcold water, for soaking
30 mlwhite vinegar
4 Lcold water, for blanching

Soup

2.4 kgbutcher-cleaned split beef feet, hair and hoof removed
1.2 kgpre-cleaned honeycomb beef tripe
5 Lcold water, plus up to 1 L boiling water to top up
12 gfine salt, divided

To serve

50 gpeeled garlic cloves, finely crushed
Plain Georgian bread, such as shoti or lavash, optional

Method

Soak the offal. Rinse the feet and tripe under cold running water. Stir 30 ml vinegar into 2 L cold water in a covered bowl, add the offal and refrigerate for 4 hours. Change the soaking water once after 2 hours. Drain and rinse well.
Blanch and clean the pot. Put the feet and tripe in the stockpot and cover with 4 L cold water. Bring to a full boil, boil for 15 minutes, then drain completely. Rinse the meat under cold water and wash the pot to remove foam and the first broth.
Simmer slowly. Return the offal to the clean pot with 5 L fresh cold water and 5 g salt. Bring to a boil, skim the surface, then lower the heat to maintain a very gentle simmer with the lid ajar for 8 hours. Keep the pieces covered; if the level drops, add boiling water, up to 1 L. Check the pot regularly and never leave an active hob unattended.
Debone and portion. Lift the feet and tripe onto a clean tray. When cool enough to handle, remove and discard the bones and any firm unwanted connective pieces. Keep the tender meat and soft gelatinous skin. Slice the tripe into spoon-size strips, return both to the broth and simmer 10 minutes. Add the remaining 7 g salt gradually, tasting as you go.
Serve at once. Ladle the soup piping hot into warm bowls. Put crushed garlic on the table so each person can stir it in to taste. Serve plain Georgian bread alongside.

Excerpt

Khashi is a Georgian soup of slowly simmered beef feet and tripe, served very hot with crushed garlic and plain bread at the table.

Practical guidance

Buy feet with the hair and hooves already removed and tripe that has been thoroughly cleaned by the butcher. If either still has visible residue or an unpleasant strong smell, return it rather than trying to fix it at home. Keep raw offal and its utensils away from cooked food, and wash hands and surfaces after handling.

The broth should look pale and slightly cloudy, with a lightly sticky feel when cooled; the tripe should yield easily to a spoon and the foot meat should come away from the bones. If the pieces are still rubbery after eight hours, continue the gentle simmer and check every 30 minutes. Do not raise the heat to a rolling boil.

Serve the garlic separately: it keeps the soup's strength adjustable and avoids making the whole pot harsh. Bread is for dipping alongside. Refrigerate leftovers within 2 hours in shallow containers (within 1 hour if the room is above 32 °C / 90 °F), keep at or below 4 °C / 40 °F and use within 3–4 days. Reheat until the soup reaches 74 °C / 165 °F throughout. The broth sets when cold; it loosens again as it warms.

Nutrition per serving

Serving size: about 500 ml soup with tripe and foot meat; garlic and bread excluded
Energy: approximately 360 kcal
Carbohydrates: 1 g
Protein: 31 g
Fat: 25 g
Fibre: 0 g
Sodium: approximately 900 mg

Allergens and food safety

The soup as written contains no major listed allergen. Optional bread contains wheat/gluten; check its label for other allergens. Refrigerate the offal during soaking. Blanch in fresh cold water, bring it to a full boil for 15 minutes, discard that water, then bring the fresh soup to a boil before lowering it to a continuous simmer. Keep the long-cooking pot attended. Cool leftovers quickly in shallow containers and refrigerate within 2 hours; reheat to 74 °C (165 °F).

To serve

Set crushed garlic beside the hot bowls and let each diner season their own portion.
Offer plain shoti or lavash on the side for dipping.

About Georgian Khashi (Beef Feet and Tripe Soup)

Ingredients

Soak and blanch

Soup

To serve

Method

Excerpt

Practical guidance

Nutrition per serving

Allergens and food safety

To serve

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