Khashi

(Tripe Soup)

This is a great soup. I believe that it has allowed one to live longer and to a certain point healthier. I remembered that in 1961, the Presidium of the Medical Council of the Georgian Ministry of Health voted that every medical institution in Georgia be sent a recommendation to use khashi in treating certain ailments. These treatments included, if regularly used, that people never suffer from hangovers. Laboratory tests have shown that the collagen in tripe does indeed counteract the effects of alcohol. It has, supposedly, a therapeutic value for digestive problems that if an ulcer is diagnosed early enough, a daily serving of this soup can heal it is a month's time with no additional medication.

From a personal side, I had intestinal cancer and I was given very little chance of recovery. I am not going to state that this soup saved my life. I do not know. But getting no help from two very prominent institutions in La Jolla, California and being sicker than a dog every other day. I made peace with myself and realized that my days are numbered. I left for Mexico, had an operation and placed on medication and on a diet. For a man who was once about 197 pounds I went down to 117 pounds. Part of the diet included tripe. I just included it into Khashi. I still have it from two to three times a week. I have about 10 months more to go on the medication. Which, by the way, is prohibited by FDA. I am still alive and kicking with no signs of anything --- as of yet. But one never knows.

So, here goes:

Serves 8

1/2 cup of suet (fat around kidneys and loins of beef or mutton that yields tallow)
1 calf's foot, split
2 1/2 pounds of beef tripe
2 quarts of cold water
1/4 pound of firm white bread, in pieces
1/2 cup of milk
Salt to taste
Freshly ground black pepper
4 garlic cloves, peeled and grated

If it is not ground, grind the suet in a food processor and place in a large stockpot. Add calf's foot and the tripe and cook, covered, over low heat until the meat begins to give off juice. Then add the water and cook the soup slowly for 5 to 6 hours, until the tripe is tender.

Soak the bread in the milk. About 10 minutes before serving the soup------remove the calf's foot. Stir into the soup the softened bread and salt and pepper to taste. Cook for 10 minutes. Pour a little broth over the grated garlic, then stir it into the soup and serve.

NOTE: Suet is available from specialty butchers year-round. During winter, especially at Christmas, I have been in the supermarket meat section for use in mincemeat or birdfeed. I by in larger quantities and freeze it.

Recipe from Niko Dadiani

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