Khach (khash)

Instructions

1. Rinse the trotters and tripe in cold water, then blanch them for 10 minutes in a large pan of boiling water. Drain and rinse again.
2. In a large casserole, fry the sliced onions in a little oil until golden, about 8 minutes.
3. Add the crushed garlic, grated tomato, turmeric, cumin and pepper, and cook for 2 minutes, stirring.
4. Put the trotters and tripe into the casserole, cover with water to the same level, add the salt and vinegar, then bring to the boil.
5. Skim the surface, turn the heat down to the lowest setting, cover and let it simmer for about 4 hours, until the meat comes away from the bones.
6. Remove the bones from the trotters, then skim the fat from the broth. It should be thick and slightly gelled.
7. Adjust the seasoning with lemon juice and salt, then serve piping hot with the spring onions, parsley and flatbread.