Gluten-free, Side Dishes

‘Uova in Trippa’ Roman-style (Fake Tripe in Tomato Sauce)

Nicoletta February 26, 2018

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‘Uova in Trippa’ Roman-style (Fake Tripe in Tomato Sauce): a vegetarian, easy, and tasty dish, that is basically a thin frittata, cut into strips, then finished in a simple yet flavorful tomato sauce. The end result is a dish that, to the eye, recalls the typical Roman tripe, but which does not include meat so it is perfect for those Fridays during Lent.

Song of the day: La Prima Volta – Negramaro (an Italian band, I strongly recommend).

Versione in Italiano, con ricetta, in fondo.

Fake Tripe in Tomato Sauce

Here we are with our second Lenten recipe, a classic Roman dish of the old days. A vegetarian recipe that is easy, simple, and oh so tasty!

 

 

My Roman days are flowing smoothly among work, family, friends, sunny days and rainy days (and also a snowy day!), busy days and boring days. I have a calendar that –of course- I’ve been marking with the passing of time and we are now at 47 days remaining before I can go home. Wait, did I just say “home”?? Home should be here, where I was born and lived ¾ of my life, where my family, friends, cats, and all my earthly possessions are! I don’t feel like that anymore; home is where the heart is, and my heart takes me to Edmonton, Canada, miles away from here.

But since I am living in the present, I am taking as much as I can from my Roman stay: seeing old friends and coworkers, enjoying my home, my city, my family, and getting reacquainted with the flavors of my culture, simple yet so very flavorsome. As you know, it is my passion to bring to life old, traditional dishes that are almost disappearing if not for some typical restaurants and chefs that stubbornly keep them on their menu.

Fake Tripe in Tomato Sauce

‘Uova in Trippa’ Roman-style (Fake Tripe in Tomato Sauce) is one of these old dishes of the Roman tradition during Lent. 

It is a ‘poor man’s’ recipe (ricetta della cucina povera), born from the need to feed many people with few economic ingredients, that yet showcase unforgettable flavors and aromas.

'Uova in Trippa' Roman-style [Fake Tripe in Tomato Sauce]

‘Uova in Trippa’ Roman-style (Fake Tripe in Tomato Sauce) is basically a thin frittata flavored with Pecorino Romano and mentuccia (a type of mint), then cut into strips, then finished in a simple yet flavorful tomato sauce. The end result is a dish that, to the eye, recalls the typical Roman tripe, but which does not include meat so it is perfect for those Fridays during Lent. The dish is rich in flavors: the Pecorino Romano and the mentuccia, already present in the beaten eggs, are added in abundance also when the strips of frittata are cooked in the sauce. As a perfect vegetarian dish, this “fake tripe in tomato sauce” can be served as a main course with a seasonal side dish. In Rome, a familiar pairing would be “carciofi alla Romana” (braised artichokes Roman-style). You can serve it with other gorgeous winter vegetables: kale, cabbage, broccoli.

Fake Tripe in Tomato SauceFake Tripe in Tomato Sauce

My father and I share the merits of this ‘Uova in Trippa’ Roman-style (Fake Tripe in Tomato Sauce). We made the frittata and the sauce together, we “argued” about how the frittata should be cut, with my dad winning and cutting it in a diagonal strip, not too thin but with a nice “substance”. I confess to having stolen few pieces of frittata while it was being cut. Like Loreto would say, “for research purposes“, only. Someone has to do it, lol! The frittata was already good on its own (and I had a hard time refraining myself from eating it), with those amazing flavors that marry well the pungent Pecorino and the sweet, fresh, and aromatic mentuccia. Then I tasted the sauce, straight from the wooden spoon, and it was so flavorful, perfect sauce also for a plate of pasta. Then the two main ingredients joined together in a wonderful embrace.

Fake Tripe in Tomato Sauce

The table was set, my mother took out her beautiful dishes, we sliced some crusty ciabatta bread (a family favorite, we are not fans of soft bread with too much crumb), and my father grated some more Pecorino Romano. One cannot have too much cheese, right? It is always astonishing at how such simple and poor dishes can develop intense flavors and leave you with a satisfied smile, like the Uova in PurgatorioEggs in Purgatory, that have the same ingredients, eggs and tomato sauce, but are cooked in a different way and therefore give a different sensory experience.

'Uova in Trippa' Roman-style [Fake Tripe in Tomato Sauce

P.s. As for many Italian recipes, you can find them also in other Regions, with some differences and similarities. We made a version of this Uova in Trippa during our food course in Tuscany at Juls’ Kitchen. It was a dish called Frittata Trippata, just as delicious as this one.

Song of the day: La Prima Volta – Negramaro (an Italian band, I strongly recommend).

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Fake Tripe in Tomato Sauce

Uova in Trippa Roman-style (Fake Tripe in Tomato Sauce)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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  • Author: Nicoletta
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main, Vegetarian
  • Method: Cooking
  • Cuisine: Italian

Description

‘Uova in Trippa’ Roman-style (Fake Tripe in Tomato Sauce): a vegetarian, easy, and tasty dish, that is basically a thin frittata, cut into strips, then finished in a simple yet flavorful tomato sauce. The end result is a dish that, to the eye, recalls the typical Roman tripe, but which does not include meat so it is perfect for those Fridays during Lent.


Ingredients

For the Frittata:

  • 4 eggs, organic, free-range
  • pinch dried, or fresh mentuccia (a type of mint)
  • pinch dried oregano and/or basil (optional)
  • pinch salt
  • pinch pepper
  • 50 g Pecorino Romano, grated (plus more to add on top later)
  • e.v.o. oil for cooking

For the Tomato Sauce:

  • 300 g strained tomatoes
  • pinch salt
  • 1 small red onion or cipolline
  • 3 Tbsp e.v.o. oil

Instructions

  1. Prepare a quick and simple tomato sauce with e.v.o. oil, minced onion, strained tomatoes, a few leaves of mint, a pinch of salt and cook for 10-15 minutes.
  2. In the meantime beat the eggs, with a pinch of salt and pepper, to which the Pecorino and mint should be added (and the optional oregano/basil).
  3. In a pan heat the oil, pour the mixture of beaten eggs, cook a couple minutes on medium heat, until you see the edges detaching from the sides. Lower the flame.
  4. Press the point of the spatula a little bit into the center, poking some holes, and move back and forth the pan to let some of the egg mixture penetrate and cook the frittata evenly.
  5. Using a lid, or a big plate, turn it over, then place it back in the pan and finish cooking over low heat (2-3 minutes).
  6. Once cooked, place it on a cutting board and cut into strips about 1 cm and a half long.
  7. Place the strips in the tomato sauce, stirring gently so that they are completely covered with sauce.
  8. Add a pinch more dried mentuccia (or fresh mint leaves), a sprinkle of Pecorino, and sauté for a couple of minutes over medium-low heat.
  9. Plate, adding more Pecorino Romano on top.
  10. Serve warm with plenty of fresh bread to do a nice “scarpetta” with the sauce (scoop the sauce with the bread), and maybe a glass of red wine.
Post e Ricetta in Italiano

Eccoci alla nostra seconda ricetta di Quaresima, con un piatto della tradizione Romana, semplice ed incredibilmente gustoso.

I miei giorni romani si stanno srotolando fluidi tra lavoro, famiglia, amici, giornate soleggiate e giornate piovose (e anche una nevicata!), giornate impegnative e giornate noiose. Ho un’agenda che, naturalmente, sto segnando con il passare del tempo e ora mancano 47 giorni prima di poter tornare a casa. Aspettate, ho appena detto “casa”?? Casa dovrebbe essere qui, dove sono nata e ho vissuto ¾ della mia vita, dove c’è la mia famiglia, gli amici, i gatti e tutti i miei beni terreni! Ma non mi sento più così; casa è dove è il cuore, e il mio cuore mi porta a Edmonton, in Canada, a miglia di distanza da qui.

Siccome però bisogna vivere il presente, sto prendendo tutto quello che posso dal mio soggiorno romano: rivedere vecchi amici e colleghi, godermi la mia casa, la mia città, la mia famiglia, e riacquistarmi dei sapori della mia cultura, semplici ma molto gustosi. Come sapete, è mia passione portare alla vita vecchi piatti tradizionali che stanno quasi scomparendo se non per alcuni ristoranti e cuochi che ostinatamente li mantengono sul loro menù.

‘Uova in Trippa’ alla romana è uno di questi antichi piatti della tradizione romana durante la Quaresima. È una ricetta della cucina povera, nata dall’esigenza di nutrire molte persone con pochi ingredienti economici, che tuttavia possiedono sapori e aromi indimenticabili.

Si tratta fondamentalmente di una frittata sottile, aromatizzata con mentucia e Pecorino Romano, tagliata a strisce, poi finita in una saporita salsa di pomodoro e cipolla. Il risultato finale è un piatto che, alla vista, richiama la tipica trippa romana, ma che non include la carne, quindi è perfetto per quei venerdì durante la Quaresima. Il piatto è ricco di sapori: il pecorino romano e la mentuccia, già presenti nelle uova sbattute, si aggiungono in abbondanza anche quando le strisce di frittata vengono cotte nel sugo. Come perfetto piatto vegetariano, questa “finta trippa in salsa di pomodoro” può essere servita come piatto principale con contorno di stagione. A Roma, un abbinamento familiare sarebbe “carciofi alla Romana”. Ma potete servirla anche con altre splendide verdure invernali: cavoli, broccoli, verza.

La mamma ha preparato la tavola e tirato fuori i piatti migliori, papà ha grattugiato altro Pecorino Romano e affettato il pane, elemento indispensabile per fare la scarpetta. E’ sempre stupefacente come piatti così semplici siano anche così gustosi, come anche le Uova in Purgatorio che abbiamo fatto tempo fa. Stessi ingredienti, più o meno, ma cucinati in modo diverso che sprigionano diverse consistenze ed esperienze sensoriali.

P.s. In Toscana questo piatto ‘Uova in Trippa’ è chiamato Frittata Trippata e lo abbiamo preparato nella cucina di Giulia, Juls’ Kitchen, un paio di estati fa, ad un indimenticabile corso sulla Cucina Povera.

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Fake Tripe in Tomato Sauce

‘Uova in Trippa’ alla Romana

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

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  • Author: Nicoletta
  • Prep Time: 10 minuti
  • Cook Time: 20 minuti
  • Total Time: 30 minuti
  • Yield: 4 persone
  • Category: Secondi Vegetariani
  • Cuisine: Italiana

Description

‘Uova in Trippa’ alla Romana è un piatto vegetariano, facile e gustoso. Si tratta di una frittata sottile, tagliata a strisce, poi finita in una salsa di pomodoro semplice ma saporita. Il risultato finale è un piatto che, alla vista, richiama la tipica trippa romana, ma che non include la carne, quindi è perfetto per quei venerdì durante la Quaresima.


Ingredients

Per la Frittata:

  • 4 uova, biologiche da allevamento a terra
  • un pizzico di mentuccia secca o qualche foglia fresca
  • un pizzico di origano secco e/o basilico (facoltativo)
  • sale e pepe q.b.
  • 50 g di Pecorino Romano, grattugiato (più altro da aggiungere alla fine)
  • olio e.v.o. per cucinare

For the Tomato Sauce:

  • 300 g passata di pomodoro (non troppo fitta)
  • pizzico di sale
  • 1 cipolla piccola rossa o cipollina
  • 3 cucchiai di olio e.v.o.

Instructions

  1. Preparare una salsa di pomodoro veloce e semplice con olio, cipolla tritata, passata di pomodoro, qualche foglia di menta (o menta secca), un pizzico di sale e cuocere per un quarto d’ora o il tempo necessario.
  2. Nel frattempo sbattere le uova con un pizzico di sale e pepe, a cui aggiungere il pecorino e la mentuccia (e origano/basilico secco, facoltativi).
  3. In una padella scaldare l’olio, versare il composto di uova sbattute, cuocere qualche minuto a fuoco medio, finché non si vedono i bordi staccarsi dai lati. Abbassare la fiamma.
  4. Premere leggermente la punta della spatola al centro, facendo alcuni buchini per far penetrare parte della miscela di uova e cuocere la frittata in modo uniforme.
  5. Utilizzando un coperchio o un piatto grande, capovolgere la frittata, quindi riporla nella padella e finire di cuocere a fuoco basso.
  6. Una volta cotta, metterla su un tagliere e tagliarla a striscioline di circa 1 cm e mezzo.
  7. Mettere le striscioline di frittata nella salsa di pomodoro, mescolando delicatamente in modo che siano completamente coperte di salsa.
  8. Aggiungere altra mentuccia secca (o fresca), una spolverata di pecorino e saltare per un paio di minuti a fuoco medio-basso.
  9. Impiattare, aggiungendo altro Pecorino Romano sopra.
  10. Servire calda con abbondante pane fresco per fare una bella “scarpetta” con il sugo, e magari un bicchiere di vino rosso.

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26 Comments

  • Reply Abby February 26, 2018 at 8:27 am

    I had never thought of making fake tripe anything, but I’m all about bread soaked in sauce. Yum!

    • Nicoletta
      Reply Nicoletta February 26, 2018 at 8:36 am

      Glad to hear that 😉 . The frittata in the sauce in such a tasty combination.

  • Reply Milena Perrine February 26, 2018 at 9:53 am

    So with you on “home is wherever I’m with you”:) This recipe is decadent! I have to make it, my love for tomato sauces is profound, while I’ve never thought tripe was appetizing. This Uova trippa is perfect! So clever. The most ingenious recipes originate from stretching the available resources. Thank you for sharing your heritage in food!

    • sugarlovespices
      Reply sugarlovespices February 26, 2018 at 10:36 am

      It is truly decadent, Milena, thank you! So rich in flavors even if only with few “stretched” ingredients. Thank you so much, always, for your comments!

  • Reply Gloria Duggan February 26, 2018 at 10:18 am

    OK….so I have never tried tripe. Anything with tomato sauce and bread….well that just works for me. Sounds like a winner any night of the week….simply delicious.

    • sugarlovespices
      Reply sugarlovespices February 26, 2018 at 10:40 am

      Whoever tried Tripe, that I know, and wasn’t a fan, loved the tomato sauce. Here, you have the same tasty sauce paired with a great frittata. A win win situation 🙂 . Thanks, Gloria!

  • Reply Kate February 28, 2018 at 10:47 am

    I’ve never heard of this recipe, but it sounds delicious! I love tomato and egg together, so it must be lovely.

    • Nicoletta
      Reply Nicoletta February 28, 2018 at 10:54 am

      Thank you! I know, an old Italian regional recipe 😉 . It is delicious :-).

  • Reply Dixya @ Food, Pleasure, and Health March 1, 2018 at 11:12 am

    i could see this happening for brunch very soon!

    • Nicoletta
      Reply Nicoletta March 1, 2018 at 10:44 pm

      Thank you! Hope you like it! 😉

  • Reply Jenni March 2, 2018 at 5:32 am

    This looks so delicious! What a great brunch or meatless dinner!

    • Nicoletta
      Reply Nicoletta March 2, 2018 at 11:34 pm

      For us Italians eggs i any form are just a lunch or dinner option, but I can see it work for brunch 🙂 . Thank you!

  • Reply BettyDavies March 2, 2018 at 7:54 am

    That sauce sounds so so good! Never heard of this, but will be giving it a go!

    • Nicoletta
      Reply Nicoletta March 3, 2018 at 7:11 am

      Thank you! The sauce is simple yet with so much flavor!

  • Reply Sharon March 2, 2018 at 7:01 pm

    What a wonderful dish! So simple yet so elegant. Perfect for a romantic meal for two.

    • Nicoletta
      Reply Nicoletta March 2, 2018 at 11:35 pm

      Thanks! Yes, it would be such a nice meal for two 🙂

  • Reply TaraTeaspoon March 4, 2018 at 8:32 am

    Genius ! I love dipping my bread in my leftover pasta dish so this recipe speaks to me … such a great meal for loved ones.

    • Nicoletta
      Reply Nicoletta March 4, 2018 at 12:35 pm

      Thank you! Everybody seems to like dipping bread in the sauce. So good! 😉

  • Reply Paige March 4, 2018 at 3:31 pm

    Beautiful!!! Love the simplicity of this dish, and I’ll definitely try it sometime. Love the way it’s presented on the big platter too!

    • Nicoletta
      Reply Nicoletta March 5, 2018 at 9:08 am

      Thank you! Yes, simplicity is the main characteristic of this dish. Followed by the intense flavor 🙂 . A big platter on the table, for everybody to share, is the way to go, in Italy 😉 .

  • Reply Julie | Bunsen Burner Bakery March 4, 2018 at 7:34 pm

    The eggs in tomato sauce reminds me so much of North African shakshouka. I love how such different cultures actually have so much in common when it comes to food.

    • Nicoletta
      Reply Nicoletta March 5, 2018 at 9:10 am

      Yes! We have actually another egg in tomato sauce dish closer to shakshouka, in Italy, than this one (Eggs in Purgatory), they might be all variations of the same recipe. Sooo tasty 🙂 .

  • Reply staceymdoyle March 4, 2018 at 9:13 pm

    This is sounds incredible! I love the gorgeous flavors in this and the simplicity of it. My family will be enjoying this soon!

    • Nicoletta
      Reply Nicoletta March 5, 2018 at 9:11 am

      It is incredibly simple and delicious 😉 . Hope you try it and enjoy it. Thank you!!

  • Reply VeronikasKitchen.com March 5, 2018 at 6:42 am

    Wow! I have never tried this recipe, but it looks amazing! I always wanted to go to Tuscany and try different authentic dishes) I think it is time to go 😉

    • Nicoletta
      Reply Nicoletta March 5, 2018 at 9:12 am

      Tuscany is wonderful and their food is incredible. Hope you go soon and experience first hand. Thank you! 🙂

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