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Uova In Trippa

ITALY

Tripe Eggs

SUBMITTED BY

Vittoria

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This one-pan wonder from Vittoria in Italy shows us a vegetarian take on a Roman classic!

Uova in Trippa, a lesser-known gem of Roman cucina povera (peasant cooking), is a traditional Italian dish that translates to “eggs in tripe style.” Despite its name, it doesn’t contain tripe at all. Instead, it mimics the look and texture of tripe using humble ingredients—primarily eggs. This clever and flavorful dish reflects the ingenuity of Italian home cooks who transformed everyday items into comforting meals packed with character.

Origins in Roman Cuisine

Uova in Trippa hails from Rome, a city renowned not just for its ancient ruins, but also for its deeply rooted food traditions. Roman cuisine has always celebrated resourcefulness. Dishes like cacio e pepe, pasta alla gricia, and trippa alla romana share a common thread: they’re made from simple, accessible ingredients. Uova in Trippa belongs to the same culinary tradition.

Historically, real tripe was a popular dish in Roman kitchens, especially on Saturdays. However, tripe was not always affordable or available to every household. As a result, creative cooks sought a substitute that was economical but still satisfying. Enter eggs. By beating and cooking eggs in a flat sheet, slicing them into strips, and simmering them in tomato sauce with herbs and cheese, cooks recreated the texture and appearance of tripe—hence the name.

A Dish Born of Necessity

Like many recipes from Italy’s post-war period, Uova in Trippa became a staple for families trying to stretch their pantry items. Eggs provided vital protein, and tomatoes were readily available or canned at home. The addition of grated pecorino cheese, a cornerstone of Roman flavor, elevated the dish without straining the budget. This economical approach became a hallmark of Roman comfort food.

How It’s Made

The traditional preparation involves whisking eggs with grated pecorino Romano and a pinch of black pepper. This mixture is poured into a hot, oiled pan and cooked into a thin omelet or frittata. Once cooled slightly, it is rolled or folded and sliced into strips to resemble tripe. These strips are then simmered briefly in a simple tomato sauce infused with garlic, mint, and olive oil.

The result is a comforting and savory dish that balances the richness of eggs and cheese with the bright acidity of tomatoes. It’s often served as a starter or a light main course, best enjoyed with crusty bread and a glass of red wine.

Preserving a Culinary Tradition

While Uova in Trippa isn’t as widely known outside Italy as some other dishes, it’s cherished by those familiar with the traditional recipes of Rome. In recent years, it has experienced a small revival among chefs and home cooks who value authentic, regional Italian cooking. It’s a dish that tells a story—not just of flavor, but of resilience, creativity, and cultural identity.

In a culinary world where simplicity often speaks volumes, Uova in Trippa remains a beautiful example of how basic ingredients can create something memorable. It’s a reminder of Rome’s rich gastronomic heritage and the timeless appeal of cucina povera.

Uova In Trippa

Servings 2
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Ingredients
  

  • 4 eggs
  • 1 Tbsp grated parmigiano reggiano
  • 1 splash milk
  • salt & pepper to taste
  • 2 cloves garlic grated
  • ½ an onion chopped
  • 1 can crushed tomatoes
  • ½ tsp fresh mint chopped
  • olive oil

Instructions
 

  • Beat the eggs, parmigiano, milk, salt and pepper with a fork until foamy (a couple minutes).
  • Transfer to a non stick pan, heated and slightly oiled, and let cook on low heat with a lid on. Turn the frittata once the top has solidified. The frittata should be fully cooked but not browned. The thickness of the frittata should be the same as a slice of tripe, about 0,5 cm. If necessary you can make two frittatas.
  • Transfer the frittata into a plate and use the same pan to make a tomato sauce.
  • Make a soffritto with the evoo, garlic, onion and mint leaves.
  • Once fragrant, add the tomatoes and salt to taste. Let the sauce reduce and thicken, it is not necessary to cook for a long time, just until the tomatoes taste cooked and the sauce is not watery.
  • Once cold, cut the frittata into long rectangles that resemble pieces of tripe (i’d say 1 cm x ⅘ cm) and mix into the sauce.
  • Let everything cook together for a couple of minutes so that the frittata can absorb some of the sauce.
  • Plate with fresh mint, pecorino romano, olive oil and black pepper.
Course: Dinner, Lunch
Region: Europe

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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