Khash

Step 1: Check 4 ⅜ lb beef feet (cow heel) for any hairs; singe them off over a gas flame or scrape them with a sharp knife, then scrub every piece under cold running water. Rinse 10 ½ oz cleaned beef tripe well if using.

Step 2: Put the feet and tripe in a large bowl, cover with cold water and soak in the fridge for 24–48 hours, changing the water at least 3 times. This draws out the blood and gives a white broth.

Step 3: Drain, put in a large pot and cover with fresh cold water. Bring to the boil, boil for 10 minutes, then drain and rinse the pieces and the pot. This first water carries away the scum.

Step 4: Return the feet and tripe to the clean pot with 16 ¾ cups cold water. Bring to the boil, skim, then cover and simmer on the lowest heat for 7–8 hours (or overnight), topping up with boiling water so the bones stay covered. Do not salt the pot.

Step 5: The khash is ready when the meat and skin slip off the bones and the broth is milky and sticky between your fingers. Lift out the bones; slice the tripe and loose meat back into the broth. It must be cooked through and steaming hot when served.

Step 6: Serve in deep bowls. Each person stirs in 2 bulbs garlic and 2 tsp salt to taste and crumbles in 4 dried lavash, with 5 ½ oz radishes, 1 ⅜ oz fresh coriander, parsley and tarragon and 7 oz pickled vegetables on the side. Cool any leftover broth fast and refrigerate for up to 2 days; it sets to a firm jelly and melts back when reheated to a full boil.