Frittata in trippa litterally translates to omelet like tripe. In trouth tripe has nothing to do with this dish . . . don’t worry !!
The reason why it is called like this is because it looks like “Trippa alla Fiorentina” ( tripe cooked the florentine way) which is cooked in a tomato sauce. This is an anchient farmer’s dish that can feed many mouths with few ingredients.
Ingredients for 4 people:
For the tomato sauce:
- 2 tablespoons of soffritto (find recipe here )
- 2 tablespoons of olive oil
- 1 can of tomato sauce ( with no flavourings)
- Salt and pepper to taste
For the Frittata
- 4 eggs
- 4 teaspoons of grated parmesan cheese
- 8 tablespoons of milk
- salt and pepper to taste
In wide flying pan heat the soffritto and olive oil untill it is just golden, then add the tomato and let simmer for about 10 minutes.
In a bowl mix the eggs, cheese, milk and a pinch of salt with a fork. Heat a small frying pan with a little bit of olive oil and using a ladle pour 1 ladle of egg mixture in the pan and swirl around to make a round frittata. Let cook on low flame untill it is cooked on both sides ( if you don’t feel like flipping the frittata, you can put a lid on the pan and it will cook right though). When the little frittata is ready you can set it on a platee to cool and make the next one, proceed this way untill all the egg misture is finished. If you prefer, you can make one big frittata in a wider frying pan – as long as it is nice and thin.
When the frittata has cooled a little bit, roll each frittata up and cut into strips about 1 cm ( ¼ inca) wide and add them to the tomato sacue.
Mix so that all the frittata is touched by the sauce, taste for salt, and serve hot or warm.
You can add some fresh basil leaves, or sprinkler with some parmesan cheese, but the most important thing is to have some good bread to pick up all the great sauce in your plate !!