1. Rince and dry the tripe thoroughly and cut it into 2 in (5 cm) squares. Melt the butter in a large frying pan, fry the tripe in it and sprinkle on the pepper, ginger and celery seed.
2. Cook for 5 minutes then a add the honey, vinegar and stock. Bring to the boil, skim the surface, and simmer for 20 minutes.
3. Add the mint, season to taste and cook for 15-20 minutes more.