Trippa with Artichokes

Method

1. Choose dark, untreated tripe and cut it into strips lengthwise.
2. Prepare a mixture of chopped celery, carrot, and onion.
3. In a pan with oil, sauté the mixture for a few minutes.
4. Add the tripe and brown it.
5. Meanwhile, clean the artichokes and slice them not too thin.
6. Season the tripe with salt, pepper, and mint leaves (including stems).
7. Deglaze with malvasia wine and let the alcohol evaporate.
8. In another pan, heat oil and garlic, then add the artichokes, season with salt and pepper. Remove the garlic and cook until crispy.
9. Combine the artichokes with the tripe and cook over moderate heat for about 30-40 minutes.
10. Serve with grated pecorino cheese (optional).