Eggs in Tripe (False/Vegetarian Tripe Dish)

To prepare a delicious tomato sauce that evokes the culinary traditions of Italy, we start by gathering the necessary ingredients. Depending on the region of Italy, we can observe slight variations in the preparation of this sauce. In Rome, garlic is preferred along with a combination of fresh tomatoes and olive oil, while in Milan, butter adds a richness and flavor. We also add some vegetables like onion, celery stalk, and carrot, which enrich the aroma of the sauce.

In a large pot, we heat the olive oil over medium heat. We add the peeled, diced tomatoes and their natural juice. Meanwhile, we prepare a few cloves of garlic, leaving them whole but lightly crushing them with the blade of a knife or scoring them to release the intense aromas. We sprinkle a little salt to help extract the juice from the tomatoes. We cover the pot with a lid and let the sauce simmer over medium heat, stirring occasionally. Towards the end, we remove the lid and cover the pot with a strainer to allow the sauce to concentrate and thicken, a process that takes about 20 minutes.

In parallel, we prepare the omelet. We beat the eggs in a bowl, adding a little milk to make them fluffier, salt, pepper, and a few finely chopped mint leaves. We also incorporate breadcrumbs, which will provide a pleasant texture to the omelet. In a large skillet, about 32 cm, we heat a little oil or butter, then pour in the egg mixture. We fry the omelet evenly until it becomes golden and fluffy, then let it cool. Once cooled, we cut it into thin strips, just as we would cut boiled belly.

Once the tomato sauce has thickened, we transfer it to a large bowl. We add the strips of omelet, grated cheese, and mint leaves, gently mixing to combine the flavors. We let the dish cool slightly, allowing the tastes to blend harmoniously. We serve the dish with grated cheese sprinkled on top, adding a final touch of flavor. This recipe is not just a simple meal, but a culinary experience that transports you to the heart of Italy, blending tradition with the pleasure of taste.