Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fake Tripe in Tomato Sauce

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


  • Author: Nicoletta
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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

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.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Main, Vegetarian
  • Method: Cooking
  • Cuisine: Italian
Recipe Card powered byTasty Recipes