Tbilisi-style hash soup made from beef legs

I pass beef kidney fat through a meat grinder, chop beef legs lengthwise with a cleaver. I put lard in the boiler first, then pieces of beef legs, tripe and rennet. All this is allowed to simmer in the boiler until the juice boils completely, without water and oil. After that, I pour boiling water into the boiler - about 400 gr. for each portion of hash and cook until the pulp becomes freely separated from the bones. About twenty minutes before cooking, I put bread soaked in milk in the boiler. Bones should be removed from the prepared soup-khashi in Tbilisi from beef legs. Separately, I add salt with garlic and dilute with a small amount of broth, it turns out a traditional dressing for hash. The food is simply excellent for a cold autumn or winter day and is so satisfying that it is better to forget about the second course and dessert, except to make strong coffee. There are a lot of ways to cook hashi, but this is exactly what I heard on the radio in a music program where artists shared their favorite recipes. Since then, I have been cooking beef leg hash soup in Tbilisi every autumn and serving it to a friendly table at a time when the yellowed foliage begins to fall from the trees. Hashi is a kind of "hot jelly", the soup is very fatty, saturated and high-calorie. Food for a festive table and not at all from a dietary diet, like most dishes of Georgian cuisine.