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Eggs in Tripe (Frittata Trippata): Fake Tripe in Tomato Sauce

Frittata trippata

What a strange name!
But is the tripe in it? No.
And not a single piece, no matter how tiny, of meat.
It’s a vegetarian dish that deliberately resembles tripe in appearance.
Hence the name.

Frittata Trippata (Eggs in Tripe): Fake Tripe in Tomato Sauce

Frittata trippata or Eggs in Tripe.

Eggs and tomatoes are a quite common recipe and usually eggs are poached in tomato sauce. But not this time. Even if we’ll use the same ingredients.

The recipe of eggs in tripe isn’t only a variation of “eggs and tomatoes” but a true classical dish of the Tuscan cucina povera, the peasant cooking, and you can find in all the central Italian regions.

From Tuscany to (Emilia-)Romagna, it’s a short step. For this reason, there are many contaminations between the two regional cuisines (I mean Tuscan and Romagnola).
And if you grew up with a grandmother born on the Apennines between Tuscany and Romagna, like me, you can easily imagine how it’s for me a heart dish.

Eggs in tripe: meaning of the name.

The name of the dish is a combination of the Italian word frittata, (Italian version of an omelet) and the adjective trippata from trippa (tripe). But in this recipe there aren’t neither meat nor offal!

When meat was a luxury food on the farmers’ tables, fortunately, there was no lack of imagination. Eggs in tripe are born in this way, like a camouflage of the meat that wasn’t in the pot.

The recipe is prepared with just eggs and passata di pomodoro. A simple dish that made possible to satisfy many people cheaply, to recycle -eventually- leftover tomato sauce from other preparations and, during Easter, to respect religious precepts.

Eggs in Tripe in the making

It’s a vegetarian recipe that takes its name because it looks like trippa but without it. Well, I can’t even think about it too much… I couldn’t ever eat tripe. So, let’s move along!

Simple ingredients are the cornerstones of this rustic, genuine, easy-to make recipe. As usual, use your best local ingredients: fresh, organic eggs and herbs; real, fresh, grated parmigiano reggiano and passata di pomodoro.

Eggs in tripe is one of those recipes that make you an Italian cook just with local ingredients.

How to make frittata trippata.

The Summer hot day call me outside and I had on the hands a bottle of homemade passata di pomodoro. In five minutes I decided to make this recipe that I didn’t make for a hundred years.

I just cook a frittata, an Italian omelet, then I make some strips I’ll put in the tomato sauce. All the steps require about 20 minutes.

My paternal grandma didn’t make an omelette but scrambled eggs which she then added to the tomato. She used to beat eggs in the pan and while added in milk, salt and parmigiano cheese, she stirred and cooked all together.

This is one of those dishes that is easy and quick to make with ingredients you can easily have on hand. Perfect as quick lunch or a quiet garden dinner.

But before you start cooking, just one last but very important thing.

To taste in the right way this dish, you need a basket of fresh bread to make scarpetta and finish leftover sauce in your pot. This locution means the simple act of using piece of bread to mop up the sauce on the plate. Not to ever do in a formal contest, you can enjoy scarpetta in the privacy of your own home and in a informal gathering if your host does it.

I like to serve this dish bringing on the table the pot and slices of toasted bread aside.

Buona cucina, Monica

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Eggs in Tripe

Reading Tips

At the end of August, when tomatoes are red and ripe and full of the sunny scent, large amounts of tomatoes were cooked in jars and bottles inside very big cauldrons arranged in the open air, in the middle of the farmyard. I wrote some memories of those days like in the blogpost Fruit Syrups and The Bonfire Season, where you also find the recipe to make homemade syrups.

Food Tips

  • I love eggs in tripe also served warm or at room temperature.
  • The traditional recipe calls for chopped parsley but you could experiment with different herbs. My fav is fresh basil.

Eggs In Tripe Recipe


serves 2
Ingredients


3 medium eggs
150 g passata di pomodoro
30 g fresh parmigiano reggiano, grated
some fresh basil leaves
60 g fresh milk
1 ladle of water
olive oil, butter, salt to taste


Directions


Whisk the eggs with a pinch of salt and 1 tablespoon of oil. Then incorporate milk and parmigiano.

Warm a little of butter and olive oil in the bottom of a pan, when hot pour the beaten eggs and wait 2-3 minutes. Then brake frittata with a tablespoon and cook until eggs are golden and completely cooked. Set aside.

Pour two tablespoons of olive oil in a pot. Add in a pinch of salt, passata di pomodoro and a ladle of water.

Simmer for about 10 minutes.

Now add the frittata strips, stir gently, add fresh basil leaf and simmer for few minutes.

Serve immediately with some fresh basil.

Italian Omelet

Italian passata

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