Do you like to try Trippa but you are vegetarian? Or you may feel uncomfortable to try the stomach lining of the animals?
This is your chance to try tripe eggs, a typical Roman recipe that my Mom often made for our family, simple to make and also cheap.
The name refers to the tripe, which after being degreased and blanched, is cooked and sautéed in the sauce.
In this recipe, instead of animal tripe, there is a simple omelette, which cut into strips and flavoured in a sauce with fresh Majorana, pepper, parmesan cheese and aged pecorino Romano, really looks like a steaming plate of tripe.
Tripe eggs are really tasty, I'm sure that when you taste them, you won't leave them anymore! Don't forget to serve them with slices of fresh or toasted bread, for the "scarpetta" rituals.
Here my Mum easy recipe!
Ingredients for 4 people:
For the omelette:
4 eggs (room temperature)
4/5 heaped tablespoons flour
8 tablespoons milk
salt
For the sauce:
800g peeled tomato sauce
2 full tablespoon "soffritto" (finely chopped carrot, celery, onion)
Grated Pecorino e Parmigiano Reggiano
1 small crushed garlic clove
dry chilly flakes
fresh Majorana (or dried)
salt and pepper
extra virgin olive oil
Start preparing the omelette composed:
Crack the eggs into a bowl, season with a pinch of salt, add the milk (home temperature) and beat well with a fork. Slowly start adding the sifted flour by continuing to mix everything with a fork. Cover the bowl and place to rest the composed in the fridge for 30min.
Start preparing the sauce:
In a saucepan with the extra virgin olive oil fry the soffritto previously prepared with garlic and dry chilly.
Once golden brown add the tomatoes, a drop of water (pour two/three fingers into the can of peeled tomatoes and use that, so as not to waste the tomato residue).
With a fork squeeze the tomatoes and slowly cook the sauce for 35/40 minutes with the lid on. Add more warm water if needed to finish the cooking until you make the sauce thicken a little. A few minutes before the sauce is done add the salt, a tablespoon of fresh Majorana, mix and taste. Then remove from the heat and after a minute add a tablespoon each of Pecorino and Parmesan cheese. Mix and leave to rest. Cover with lid. Now take care of the omelette.
Take back the eggs composed from the fridge. Drizzle well a medium non-stick pan with a drizzle of extra oil and place it on the stove over LOW heat. With a ladle pour a quantity of beaten eggs enough to make an omelette few millimetre or half centimetre thick (as you like, I prefer mine thinner that thicker). Let it cook over low heat: this is the secret for the success of an omelette, let it cook slowly and gently, shaking the pan from time to time to detach it from the edges and make it "swirl".
When the egg is set on top, turn it using a lid or a large plate or a spatula and help of your fingers. Thus finishing the cooking in both sides. Don't brown it too much, the tripe egg omelette shouldn't be dark. Once cooked, transfer it to a plate and let it cool.
Then repeat the same from the start (drizzling the pan again with olive oil) for the next omelette/s.
Then proceed to cut it: you have to slice it into strips, I use scissors to do it quickly.
Once the omelette has been cut, add it to the saucepan with the sauce and heat everything up, stirring and blending well. Serve the hot Roman-style tripe eggs, sprinkle over each plate with a handful of pecorino and Parmezan cheese, a little pepper (if desired) and serve. Don't forget the bread! With this dish, the Italian "scarpetta" ritual is a must.
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