Italian cuisine · Breakfast & Eggs

Uova in Trippa

Roman specialty of thin omelet strips braised in tomato sauce with pecorino and mint.

Ingredients · for 2 servings

• 6 eggs
• 400 g passata
• 80 g pecorino
• 1/2 bunch mint
• 1 clove garlic
• 4 tbsp olive oil
• 2 tbsp whole milk
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Whisk the eggs thoroughly with the milk, 30 g grated pecorino, nutmeg, salt and pepper until the mixture is evenly pale yellow.
2. Heat 1 tbsp olive oil in a 24 cm nonstick pan and cook three very thin omelets one after another, about 1 min. per side, until just set but still pale.
3. Let the omelets cool, roll them up and cut into 1 cm wide strips – they should look like tripe.
4. Crush the garlic and let it infuse in the remaining olive oil for 1 min., add the passata and simmer uncovered for 10 min. until the sauce is thick; remove the garlic.
5. Carefully fold in the egg strips and let them steep in the sauce over low heat for 4–5 min. without stirring, so they don't fall apart.
6. Sprinkle with the remaining pecorino, scatter with chopped mint and serve immediately hot in shallow bowls.