Step 1

Take a large bowl and place the trotters in it a day prior to cooking. Make sure to cover it with water and keep the bowl in the refrigerator for at least 10 and up to 48 hours. Keep in mind to change the water every two hours or so for the initial 10 hours.

Step 2

Transfer the trotters to a heavy-bottomed pot. Remember to cover it with 2 inches of water. Over a high flame, bring it to a boil.

Step 3

After the water comes to a boil, turn the heat down to a simmer and allow it to cook for 40 minutes. Remember to keep the pot uncovered.

Step 4

Once done, strain the water, shift the trotters back to the pot and cover them with 2 inches of fresh water. Boil it over high heat, reduce the flame to a simmer, and allow it to cook for about 6 to 8 hours. Keep the container uncovered. Make sure to keep pouring water every hour or two. Continue until the trotters tend to become soft and tender.

Step 5

Take the mortar or a small bowl containing garlic and add 2 cups of hot broth to it. Mix well to combine.

Step 6

Serve the residual broth and meat instantly, passing salt, garlic mixture, and other garnishes. People in Armenia generally suggest 4-6 cloves’ worth per person.

Step 7

Khash can be stored in a refrigerator for up to four days. And if you need to heat it before consuming it, you can keep it on a simmer for about 20 minutes.