Eggs in Trippa

Method

1. In a bowl, beat the eggs with a pinch of salt, black pepper, and chopped Roman mint.
2. Heat a drizzle of olive oil in a non-stick pan and pour in the eggs, cooking like a frittata.
3. When the surface is almost set, flip the frittata using a lid and cook the other side.
4. Cook slowly until done, keeping it slightly moist inside. Transfer to a cutting board and let cool.
5. Prepare a soffritto: finely dice celery, carrot, and onion.
6. In a pan, heat a drizzle of olive oil and sauté the vegetable mixture.
7. Add tomato passata, salt, and freshly ground black pepper. Cook over low heat.
8. Cut the cooled frittata into strips: trim the edges to form a square, then slice into strips resembling tripe.
9. Add the frittata strips to the tomato sauce, cover, and cook for 5–6 minutes.
10. Turn off the heat and let rest for a few minutes.
11. Serve the eggs in trippa.