Tripe and Celery

Name: Tripe and Celery
Cuisine: Italy
Ingredients: 1 onion; mint; 75cl dry white wine; 1 end of raw ham; 6 sticks celery; 6 cloves garlic; 1kg cooked tripe cut in small squares

Preparation info

Difficulty
Easy

Appears in

The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

About

This isn’t trippa alla Romana. It omits tomato, hot peppers and carrots which get in the way of that dish’s unusual combination of celery and mint.

Ingredients

1kg cooked tripe cut in small squares
6 sticks celery
6 cloves

Europe
Italy
Rome
Main course
Mediterranean
Gluten-free

Method

Cook the onions and garlic till soft then add the celery, chopped into pieces 4cm long, for a few minutes. Pour in the wine and bring to the boil for a couple of minutes. Add the tripe and the ham. Cook at a low temperature for 2 hours. It may need longer. Just as it is about to be served throw in several handfuls of chopped mint.