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Frittatine in trippa, literally meaning “little frittatas made like tripe”. Small frittatas, thin as crèpes, are cut into strips to resemble tripe and simmered very briefly in a simple tomato sauce. The Romans like to add a bit of their local mentuccia (mint) and a nice grating of pecorino romano on top. Although it has practically the same ingredients as Campania’s uova in Purgatorio, you’ll be surprised just how different this dish is. Just shows that a subtle changes in technique and flavorings can make a huge difference in cooking.
Ingredients - Serves 4-6
- 450 ml (2 cups) simple homemade tomato sauce
For the frittatine:
- 6-8 eggs
- A few sprigs of fresh parsley, finely chopped
- 75g (2-1/2 oz) grated Parmesan or pecorino romano cheese (optional)
- Olive oil
To finish the dish (optional):
- A few fresh leaves of mentuccia (Roman mint)
- More grated cheese, to taste
Via Mariano Pallottini
