RomanItalian
Eggs in Tripe Style
by Cucina con Ruben · 548K subscribers on YouTube
A poor man's recipe from Roman tradition, where eggs are cooked like tripe: a thin frittata with mint, cut into strips and simmered in a tomato sauce with pecorino cheese.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- 1/2 pcsOnion
- 1 pcsCelery
- Dried Chili Pepperto taste
- 200 mlTomato Passata
- 5 pcsEgg
- Roman Minta few leaves
- Pecorino Romanofor grating
- Olive Oilextra virgin
- Saltto taste
- Pepperto taste
Method
- Finely chop the onion and celery for the soffritto.
- Heat oil in a pan and add the chopped vegetables and dried chili pepper. Sauté gently.
- Add the tomato passata, season with salt and pepper, and let it simmer on medium heat while you prepare the eggs.
- In a bowl, crack the eggs and add fresh mint, salt, and pepper. Beat well until uniform.
- Heat a separate non-stick pan with oil, spread it evenly, and pour in the egg mixture to make a thin frittata. Cook until set but still moist inside, then flip and cook briefly on the other side.
- Transfer the frittata to a cutting board, trim the edges, and cut into strips (like tripe).
- Add the egg strips to the simmering tomato sauce and cook for about 5 minutes, allowing them to absorb the sauce.
- Serve with a generous grating of pecorino cheese on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
