Dish No. 64: Frisée aux Lardons With Tripe at Má Pêche

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World's richest salad.
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily.

Today's pick: Frisée aux lardons with tripe at Má Pêche (15 West 56th Street, 212-757-5878).

What first appears to be a big bowl of frisée turns out to be the most luscious possible variation on the classic bistro salad frisée aux lardons -- the spiky green punctuated with hunks of crisp bacon and a wobbly poached egg.

At Má Pêche, the salad is made with pork-jowl croutons (essentially nubs of fried pig cheek) and the novel addition of a tripe stew waiting at the bottom of the bowl for your fork to find it. The braised stomach lining is tender as can be, the honeycombed surface sponging up its flavorful gravy. Break the egg so that the lemon yellow yolk flows out, and mix it all together into a smoky, sticky mess. It's probably the best salad of the year.

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