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Tomato-Stewed Frittata | Uova in Trippa alla Romana Recipe

This unusual (but delicious) egg dish is made by stewing a sliced frittata—or omelette—in a savory tomato sauce. It’s called “Eggs in Tripe” because the frittata slices resemble tripe, and are are cooked in a similar way. The frittata soaks up a ton of sauce and flavor from the tomatoes, making a yummy meal that’s very easy to make.


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Tomato-Stewed Frittata | Uova in Trippa alla Romana Recipe


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UOVA IN TRIPPA ALLA ROMANA RECIPE


Makes: Serves 3 to 4

Cook Time: 30 minutes


For this recipe, you will need:

  • 3 tablespoons (45 g) extra-virgin olive oil, plus extra for drizzling

  • ¼ large white onion, diced

  • 14 ounces (400 g) whole peeled tomatoes, crushed with a fork

  • Salt

  • Red chili pepper flakes (optional)

  • 4 eggs

  • Fresh black pepper

  • 5 to 8 fresh mint leaves, torn

  • Grated Parmigiano-Reggiano for topping (optionally add extra into the frittata, see below)


Heat 2 tablespoons (30 g) olive oil and the diced onion in a medium pan. Sauté until the onion is tender and slightly transparent—about 3 minutes.


Add the whole peeled tomatoes, a big pinch of salt and, optionally, a pinch of chili pepper flakes. Stir all together, reduce the heat to medium/low, and cover the pan. Let the sauce simmer for about 20 minutes, stirring occasionally.



Meanwhile, crack the eggs into a large bowl and add a pinch of salt and black pepper. If you like, feel free to adding a generous grating of Parmigiano-Reggiano cheese as well. Whisk until beaten.


Heat 1 tablespoon (15 g) olive oil in a medium, non-stick pan over medium/low heat. Pour the beaten eggs in and let the frittata cook until the bottom becomes golden brown—about 5 minutes; you can check by lifting it up with a spatula. Slide the frittata onto the pan lid, place the pan on top of the frittata, then flip it so the the uncooked top is now on the bottom of the pan. Cook for another few minutes, until the new bottom is golden brown. Carefully transfer it onto a cutting board.


Cut the frittata in half to make two semi-circles. Slice each of these into thin strips, about 1 inch (2.5 cm) wide.


When the sauce is cooked, stir the frittata slices and torn mint leaves into the tomatoes. Stir all together over medium heat for 2 to 3 minutes, or until the sauce has thickened to your liking. Serve immediately, topped with a drizzle of olive oil and a grating of Parmigiano cheese.


Buon appetito!



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