We already gave you some tips and tricks to get rid of your hangover. But every country has its own traditional dishes to make the process go faster. We like to give you a taste of the international anti-hangover cuisine. In this episode we give you a recipe for Georgian tripe soup. As in several other countries this is a very popular way to wash away the hangover, but the recipe is quite different from Bulgarian shkembe chobra or Mexican menudo.
The most important drink in Georgia is obviously wine. As described in our post ‘Georgia, the cradle of wines’ this country has a wine making tradition of 8000 years. This drink even has a semi-religious status for Georgians. But the habitants of King David‘s country are also not afraid of the hard stuff. As a former Soviet state vodka is of course easy to get. But more interesting is a local drink called chacha, which is distilled from grapes. Since chacha is usually homemade the alcohol percentages are quite likely to be way higher than the 40% you find in the liquor stores. All the more reason to have a proper hangover cure in the morning. That’s the traditional soup khashi, which is made with some unusual ingredients and therefor not loved by everyone. However it does work miracles.
Ingredients Georgian tribe soup (khashi):
1/2 cup of suet (fat around kidneys and loins of beef or mutton that yields tallow)
1 calf’s foot, split
1 pound of beef tripe
8 cups of cold water
150 grams of firm white bread, in pieces
1/2 cup of milk
Salt to taste
Freshly ground black pepper
4 garlic cloves, peeled and grated
The suet should be grinded, before you put it in a large stew pot. Add the calf’s foot and the cut up tripe. Cook it until the meat starts giving off juice. Then add the water and cook the soup softly for five till six hours.
Meanwhile soak the bread in the milk. Ten minutes before serving the soup remove the calf foot and add the soften bread, salt and pepper.
Take some broth from the soup and mix it with with the chopped garlic. Than add it with the soup again and it’s ready to serve.
4 thoughts on “Khashi, the Georgian recipe to cure hangovers”
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I’m a big fan of tripe and after living in both Romania and the Republic of Moldova – Ciorba de burta became one of my favourite soups. Now I live in Georgia, Hashi doesn’t quite have that same effect on me, even though they are essentially quite similar – but I still go in for it when I can. I will probably use your recipe this week because I found a pack with tripe and a foot in together at the supermarket – exactly for making hashi with. Thanks for sharing the recipe
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Glad I could be of assistance. I’m actually a big fan of ciorba de burta as well. Love how you add vegetables to tripe soup. Cheers,