Fake Tripe in Tomato Sauce: Trippa Finta al Pomodor

Name: Fake Tripe in Tomato Sauce: Trippa Finta al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs; Salt and pepper; 1 tablespoons fresh oregano; 4 tablespoons butter, cut into 4 equal pieces; 1 1/2 cups Basic Tomato Sauce, recipe follows; 1/2 a chipotle pepper, pureed; 1/2 cup freshly grated pecorino; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt

Servings: persons

8 eggs
Salt and pepper
1 tablespoons fresh oregano
4 tablespoons butter, cut into 4 equal pieces
1 1/2 cups Basic Tomato Sauce, recipe follows
1/2 a chipotle pepper, pureed
1/2 cup freshly grated pecorino
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

1
In a large bowl, whisk the eggs, season with salt and pepper and add the oregano.
2
In a nonstick pan, cook 1 tablespoon of the butter until it foams and subsides.
3
Pour 1/4 of the egg mixture into the pan and cook until it has solidified and is easily slid from the pan, about 2 minutes.
4
Repeat this procedure 3 times with the remaining butter and egg mixture, setting each omelet aside to cool.
5
When the omelets are cool, cut each into 1/4-inch thick strips.
6
In a medium, heavy-bottomed saucepan, combine the tomato sauce and the chilis and bring to a boil, then reduce heat to a simmer.
7
Add the egg strips and simmer for 10 minutes.
8
Top with the grated Pecorino and serve.
9
In a 3-quart saucepan, heat the olive oil over medium heat.
10
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
11
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
12
Add the tomatoes and juice and bring to a boil, stirring often.
13
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
14
Season with salt and serve.
15
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 eggs, Salt and pepper, 1 tablespoons fresh oregano, 4 tablespoons butter, cut into 4 equal pieces, and more.

Yes, Fake Tripe in Tomato Sauce: Trippa Finta al Pomodoro falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fake Tripe in Tomato Sauce: Trippa Finta al Pomodoro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions