White tripe with apple sauce and Pommes Duchesse

Peel the apples, remove the core, cut into pieces and put in a large pot of 250 ml of water.

Let it simmer for 15 minutes from boiling point if you still find it too liquid, then let it simmer without a lid.

Once you have the desired thickness, put the hand blender in it and mix everything very fine.

Cut the white tripe in half lengthwise, now cut from one side to the other, but stay away from the bottom so that you do not cut it in half.

Now cut the so -called teeth in the width, make sure that the whole is still nicely hanging together.

Melt the butter in pan and place the tripe with the cutting edge down, color nicely, turn around and also color the other side.

Bake the Pommes Duchesse in Frietpot or Airfryer.

Make a nice circle of apple mousseline on a plate, put 2 pommes duchesse potatoes together and put the "teeth" tripe.

Put the rest of the apple sauce and potatoes and tripe on the table.