RomanItalian
Eggs in Trippa Style
by Marco Rufini · 181K subscribers on YouTube
It looks like tripe... but it's not! Eggs made this way will drive you crazy! A simple and quick Roman dish that mimics the look and texture of tripe using eggs.
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- 10 pcsEgglarge eggs
- 400 gPeeled Tomatoespeeled tomatoes
- 1 pcsGarlic1 clove
- Extra Virgin Olive Oilfor cooking
- Basila few fresh leaves
- Mentucciafresh mint leaves (Roman mint)
- Saltto taste
- Pepperto taste
- 250 gPecorino Romanograted, for serving
- Chili Oil(optional) — to taste, for drizzling
Method
- In a pan, heat extra virgin olive oil with a clove of garlic and a few basil leaves until fragrant.
- Add 400g of peeled tomatoes, season with salt and pepper, and let simmer on low heat for 10-15 minutes.
- In a bowl, beat 10 eggs with salt, pepper, and fresh mint leaves (mentuccia).
- Heat an iron pan over medium heat. Pour in the beaten egg mixture and cook like an omelette, letting it set slowly.
- Transfer the cooked egg 'frittata' to a cutting board. Make crosswise cuts, fold each side inward, then cut into strips resembling tripe.
- Add the egg strips to the tomato sauce and gently mix.
- Serve with a drizzle of chili oil and a generous grating of Pecorino Romano cheese.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
