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

Fake Tripe in Tomato Sauce

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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.

Ingredients

Scale

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.
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