RomanItalian
Mock Tripe
by Fabrizio Sepe · 119K subscribers on YouTube
A traditional Roman Lenten dish made entirely without meat. Eggs are cooked into a frittata, cut into strips, and simmered in a tomato sauce with soffritto to mimic the texture and flavor of tripe. Finished with pecorino, pepper, and fresh Roman mint.
- Difficulty
- easy
Ingredients
12 items- Eggsfresh eggs
- Salta pinch
- Milka little
- Roman Mintfor the egg mixture
- Olive Oilfor cooking and drizzling
- Red Onionchopped, for soffritto
- Carrotschopped, for soffritto
- Celerychopped, for soffritto
- Tomato Passatasmooth tomato puree
- Pecorino Romanograted, for serving
- Pepper(optional) — black pepper, to taste
- Menta Romana Fresca(optional) — for garnish
Method
- Beat fresh eggs with a pinch of salt, a little milk, and some Roman mint. Use a fork to mix gently without overbeating.
- Heat a non-stick pan with a drizzle of oil. Pour in the egg mixture and cook until almost set, then reduce heat and let a crust form on the bottom. Flip and cook the other side.
- Let the frittata cool, then cut it into strips as if cutting tripe.
- Prepare a classic soffritto: chop red onion, carrot, and celery. Sauté in a pan with oil.
- Add passata (smooth tomato puree) to the soffritto. Season with salt.
- Add the frittata strips to the sauce. Stir gently.
- Reduce the heat to low, cover the pan, and let it steam slowly so the eggs absorb the tomato flavor.
- Serve the mock tripe on a plate. Top with grated Pecorino Romano, black pepper, fresh Roman mint, and a drizzle of extra-virgin olive oil.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
