1 1/2 lb (680 g) honeycomb tripe
2 tbsp (1 oz) 25 g butter
1/4 tsp freshly ground black pepper
1/4 tsp freshly grated ginger
1 tsp celery seed
1 tsp honey
2 tsp sherry vinegar
1/2 pt (280 ml) beef stock
1 tsp finely chopped fresh mint salt to taste
2 tbsp (1 oz) 25 g butter
1/4 tsp freshly ground black pepper
1/4 tsp freshly grated ginger
1 tsp celery seed
1 tsp honey
2 tsp sherry vinegar
1/2 pt (280 ml) beef stock
1 tsp finely chopped fresh mint salt to taste
method
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.
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.
serving amount
serves 4
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