Dandelion and Wild Garlic Salad with Baked Tripe

Dust the cooked tripe strips with flour. Dip into beaten egg seasoned with salt and pepper, brush off and coat with breadcrumbs.

Arrange the dandelion leaves on plates. Sprinkle with wild garlic strips. Mix all ingredients to vinaigrette, stir well and pour over salad. Sprinkle the radish slices on top.

Bake the tripe strips in hot oil at 180 °C until done. Put them warm on the salad, sprinkle the cranberries on top and bring to the table.

* Oskar Marti, A Poet at the Kitchen Stove, Spring in the Kitchen,

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