Khashi

Thoroughly clean and rinse the beef feet and tripe. Cut the tripe into large pieces; there's no need to chop up the feet, just remove the hooves at the joints. Cover everything with cold water and vinegar and leave for 3 hours, then rinse and rub with salt.

Transfer the feet and tripe into a large pot, cover with fresh water, bring to a boil and cook for 5 minutes. Drain off this first broth, skim off any remaining foam from the meat, then cover again with clean hot water.

Set the pot over the lowest heat and simmer, partially covered, for 9-10 hours. If the water evaporates, top it up only with boiling water so the ingredients stay covered; don't let it boil hard.

Check for doneness: the meat should easily fall off the feet, the tripe should be tender, and the broth should be clear and gelatinous. Remove the feet and tripe, strain the broth if needed, then return the sliced tripe and the meat from the feet to the pot.

Mince or crush the garlic with a little of the hot broth. Add the garlic to each portion right when serving, and offer salt on the side so everyone can adjust it to taste.

Ladle the khashi very hot into 6 bowls, placing 10-12 pieces of feet and tripe in each. Serve milk separately, as in Georgia it's added to the soup to personal taste.