Tripe and Celery

Preparation info

    • Difficulty

      Easy

Appears in

The Plagiarist in the Kitchen

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 garlic
  • 1 onion
  • 1 end of raw ham
  • 75cl dry white wine
  • mint

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.