Jasper

This is probably the richest soup ever. One of our friends once explained that
such hash, to one American. The American lived in Moscow for a couple of years and went on a business trip to the Caucasus. “You already know the jelly, right? So, you take the jellied meat, heat it, put the garlic in there, next to it on the table is a misted decanter with cold, very cold vodka, do you understand? " This, of course, is a dubious explanation, but one thing is certain: if you put the khash in the refrigerator, it will make a wonderful jellied meat. But do we cook it for this?

Ingredients

• 2 large, prepared beef legs
• 1 small prepared veal tripe
• 2 small onions
• 1 tsp black peppercorns
• salt
• thin pita bread, any herbs, garlic and white wine vinegar for serving

Directions

1. Trim the tendons on the legs. Cut the scar into 4–5 pieces. Place the tripe and legs in separate saucepans, cover with cold water and bring to a boil over medium heat. Boil the legs for 30 minutes, remove, pour the broth. Pour boiling water over the legs.
2. In a saucepan with a tripe after boiling, remove the foam, put a whole unpeeled onion and black pepper, cook for 2.5 hours - simultaneously with the next step, boiling the legs.
3. Place the legs in a very large saucepan, pour 5 liters of cold water, put on a low heat. Bring to a boil, immediately reduce heat to low, skim off the foam. Add the remaining whole, unpeeled onion and about 1 tbsp. l. salt. Cook, practically not letting the broth boil (maximum one or two "gurgles"), 8 hours. If the broth begins to boil or evaporate, pour in from time to time 1 glass of cold water - but not more than 3 glasses.
4. Remove the tripe, which has been boiled for 2.5 hours, rinse with boiling water, pour the broth. Add the tripe to the pot with legs.
5. Remove the legs and pieces of tripe from the finished khash, strain the broth. Remove the meat from the legs, disassemble it into pieces. Cut the tripe into small diamonds.
6. 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. Rub the garlic with a pinch of salt into a paste in a mortar. Place pita bread, bowls of garlic, salt, vinegar and herbs on the table. Arrange a little meat on bowls, cover with boiling broth and serve khash immediately.