Tripe Snail with Cider-Mustard Sauce

Clean the cooked, lukewarm tripe, spread it out over a large area on a moistened cloth, lay a sheet of cling film tightly over it and cut it into a rectangle.

Turn the tripe over and remove the kitchen towel. Mix both types of mustard with pepper, lemon juice and zest, and salt and spread on tripe. Place ham on top and very carefully roll tripe tightly – without air pockets. Wrap very tightly in foil and tie ends tightly. (Attention: the tripe must still be warm and therefore soft, otherwise it will not roll up well).

Refrigerate the roll for 3 hours. Meanwhile, boil watered mustard seeds until soft, about 1 hour, changing water repeatedly. Boil root cubes in vegetable stock until soft. Season with mustard seeds, salt as well as pepper and let liquid boil down completely. Thicken with olive oil. For the sauce, reduce the cider with apple juice and white wine to one third. Add stock, chopped shallots, mushrooms, bay leaf and peppercorns and reduce sauce to about 150 ml.

Strain and thicken with mustard and cold butter. Unwrap the cold tripe roll and cut it into 5 mm thick slices. Salt and coat in flour. Fry in hot olive oil on both sides until golden brown.

Drain on paper towels and arrange on warmed plates. Pour over vegetables and cider sauce and sprinkle with freshly chopped herbs. Drizzle with a little balsamic vinegar.

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