Vegetarian tripe

Ingredients for 2 servings:

• 4 eggs
• 20 g Parmesan, freshly grated
• 250 ml milk
• 5 tbsp extra virgin olive oil, cold squeezed
• ½ onion(s)
• 1 garlic clove(s)
• 1 can tomato(s), chopped (400 g)
• salt and pepper
• 1 pinch(s) oregano, shredded

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Uova in Trippa – an old dish from Rome

Grate 20g of Parmesan cheese. Crack 4 eggs into a bowl and beat briefly. Add 250ml of milk, salt, and pepper, and mix thoroughly. Let stand for 10 minutes. Meanwhile, finely chop 1/2 onion and 1 garlic clove and sauté in 2 tablespoons of olive oil, taking care not to brown. Once the onions are translucent, add the tomatoes. Season with salt, pepper, and oregano and cook for about 30 minutes. Heat 1 tablespoon of olive oil in a pan (non-stick if possible) and spread 1/3 of the pancake mixture as evenly as possible over the bottom of the pan. Once the underside is golden brown, flip and cook the other side. Remove and let cool to room temperature. Repeat with the remaining batter. Roll up the pancakes and cut into thin strips. Carefully mix into the tomato sauce and simmer for another 2 minutes over low heat. Serve with freshly grated Parmesan cheese. Variations: Finely chop 1/2 a carrot and 1/2 a celery stick with the onion and sauté them. Season with basil or fresh rosemary instead of oregano. Even tripe was once unaffordable for the poorer classes in Italy. Therefore, housewives created a substitute dish from the foods available to them. This is a so-called “tastes like” dish. Other examples are patate trifolati (=fried potatoes with truffle flavor) or zucchini trifolati (=zucchini with truffle flavor), which don’t contain any truffles at all. These dishes were forgotten for decades but have recently become very popular again in Italy. Here in Germany, these “pretense” dishes are completely unknown or are often cooked with real ingredients out of ignorance.