Preparation

• Remove the skin from the tripe and cut it into slices approximately 1 cm thick. Make sure you have at least 8 equal slices.
• Cut 8 circles the size of the tripe slices from the gingerbread using a cookie cutter or a small glass.
• Cut the unpeeled apples into 1 cm thick slices and cut out 8 circles the same size as the tripe slices.
• Melt half of the butter in a frying pan and fry the apple circles for 1 minute on each side until golden brown. Remove from the pan and drain on kitchen paper.
• Melt the other half of the butter in the same pan and fry the slices of tripe for 1 to 2 minutes on each side. Season with pepper.
• Make 8 towers, each with 1 circle of gingerbread, 1 slice of white tripe, 1 apple circle, and 1 slice of black tripe. Finish with a leaf of flat-leaf parsley and secure with a pretty cocktail stick.

Finishing touches:

• Serve lukewarm or cold.

Make the mayonnaise

• Put the egg yolks and mustard in a bowl (preferably with a concave bottom).
• Gently stir the egg yolks and mustard together with a whisk.
• Then gradually add the oil in a steady stream. Continue stirring gently and evenly in the same direction.
• Continue until the mixture (liaison) is thickened.
• Then add the vinegar or lemon juice. Season to taste with salt and pepper.

Prepare the tomatoes

• For all tomatoes: Remove the crown from the tomato and cut a circle around it. Make a cross on the other side of the tomato.
• Bring a small bowl of water to the boil.
• Place the tomatoes in the boiling water one by one. When you see the skin coming loose, remove them with a fork and hold them under cold running water. Now remove all the skin from the tomatoes.
• Cut off the top of each tomato (on the other side of the crown).
• Use the back of a coffee spoon to remove the seeds and membranes from the tomatoes.
• Mix the mayonnaise and ketchup. Mix in the shrimp as well.
• Fill the tomatoes with the shrimp mixture and replace the tops.
• Cover the plates with a few lettuce leaves and place the tomatoes on top.
• Garnish with some chopped parsley.

• Clean the vegetables, cut them into large pieces and sauté them in butter in a high-pressure cooker set to high pressure. Place the chicken on top and add water until the chicken is covered.
• Bring to the boil and cook for 30 minutes at high pressure once this has been reached. Then allow the steam to escape naturally. Remove the chicken from the pot, strain the stock and measure out half a liter.
• Slice the mushrooms and fry them in butter until tender.
• Make the béchamel sauce: melt the butter in a saucepan, stir in the flour and whisk in the stock. Whisk and cook until you have a nice smooth sauce. Then stir the cream into the sauce.
• Cut the chicken meat into small pieces and stir into the sauce together with the mushrooms. Season with salt and pepper.
• Optional: Make small balls from the minced meat and cook them briefly in some stock. Add them to the chicken in the sauce.

• Peel the potatoes and cut into equal pieces.
• Place in lightly salted cold water on the stove and bring to a boil.
• Cook until ready (about 20 minutes) and drain immediately.
• Return to the stove and dry thoroughly.
• Pass the potatoes through a food mill (or mash them).
• Meanwhile, bring the milk and butter to a boil.
• Stir the milk into the mash and season to taste with salt, pepper, and nutmeg.

Preparing the chocolate sauce

• Heat the milk and cream to just below boiling point.
• Add the chocolate in pieces. Stir briefly but vigorously until you have a smooth mixture.
• Pour through a sieve if desired.

Finishing

• Make sure the sundae glasses are well chilled. Scoop 3 balls of stracciatella ice cream into each glass.
• Pour the warm chocolate sauce over the ice cream.