Khash

Instructions

1. Clean and prepare the feet
   Clean the cow's feet thoroughly. Place in a large pot and cover with cold water. Add 1/4 cup of vinegar and let soak for 1-2 hours. Drain, rinse thoroughly under cold water, and scrub if needed to remove any impurities.
2. Begin the long simmer
   Return the cleaned feet to a large pot. Add the knuckles if using. Cover with cold water by at least 2 inches. Bring to a boil over high heat, then reduce to a very low simmer. Skim off any foam or impurities that rise to the surface.
3. Continue cooking
   Add 2 tablespoons of salt and continue to simmer uncovered for 7-8 hours, occasionally skimming any foam from the surface. The broth should turn milky white, and the meat should be very tender and falling off the bone. Add water as needed to keep the feet submerged.
4. Prepare for serving
   Once cooking is complete, strain the broth and separate the meat from the bones. Discard the bones and cut the meat into bite-sized pieces. Return the meat to the broth and keep warm.
5. Prepare the accompaniments
   Arrange crushed garlic, lemon juice, chopped parsley, mint, ground red pepper, and salt on the table in separate small bowls. Melt the butter and keep warm. Warm the lavash bread.
6. Serve the Khash
   Ladle the hot broth and meat into deep bowls. Each person should season their own bowl according to taste with garlic, lemon juice, salt, and herbs. Drizzle with melted butter and sprinkle with ground red pepper. Some may add dried lavash pieces to thicken the broth.