Roman Egg Ribbon Tomato Stew — Uova in Trippa al Pomodoro Romana
The Roman cucina povera dish of thin omelette ribbons cut to mimic tripe, simmered briefly in a rich tomato sauce with onion, garlic, mint, and pecorino, the eggs absorbing the sauce in a clever vegetarian take on classic trippa.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 eggs with 0.5 tsp salt, 0.5 tsp pepper, and 2 tbsp parmigiano until smooth. Finely chop 200g yellow onion and slice 6 garlic cloves. Tear 2 tbsp mint leaves and chop 2 tbsp parsley. Grate 40g pecorino romano. Lightly toast 120g rustic bread and set aside.
Saute
Heat 2 tbsp olive oil in a non-stick pan over medium heat 1 minute. Pour in half the egg mixture, swirl to form a thin omelette, cook 90 seconds until just set on top. Slide onto a board. Repeat with remaining egg. Roll each omelette into a tight cylinder and slice into 5mm ribbons.
Build
Heat 3 tbsp olive oil in a wide pan over medium heat 1 minute. Add chopped onion, cook 5–6 minutes until soft and translucent. Add garlic, cook 60 seconds until pale gold and fragrant.
Simmer
Pour in 600g tomato passata, 0.5 tsp salt (adjust to taste), and 2 pinches sugar. Cook 8–10 minutes stirring occasionally until sauce thickens and raw tomato edge disappears. Add omelette ribbons, stir gently to coat without breaking, cook 3 minutes until eggs absorb tomato flavour.
Finish
Stir half the torn mint and half the parsley through off the heat. Plate in warm shallow bowls, scatter pecorino, remaining mint and parsley, drizzle with grassy olive oil, finish with 0.5 tsp pepper total, and serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.