An old recipe that still surprises with its simplicity. Thin strips of omelette, reminiscent of tripe, are simmered in Mutti Pasta Sauce with Basil — fragrant, rich and wholesome. A truly Italian comfort food.
2 people
1
Finely chop the onion and let it sizzle in two tablespoons of oil over a low heat. After 5 minutes add Mutti Pasta Sauce with Basil, cook for 3 minutes and turn off the heat.
2
In a bowl, beat the eggs with salt, pepper and grated Parmesan.
3
In a non-stick frying pan of approx. 24 cm, heat one tablespoon of oil and pour in the mixture. Using a spoon, lift the edges of the omelette so the still-runny egg can flow underneath; when it is almost set, flip the omelette with the help of a lid and finish cooking.
4
Transfer the omelette to a chopping board and cut it into short, thin strips. Then, add them to Mutti Pasta Sauce with Basil and mix well to bring out all the flavours.
5
After a few minutes, serve with slices of toasted bread and you are ready to taste the Italian tradition made easy!
What many people call trippa finta (“fake tripe”) was born in rural kitchens, where nothing went to waste and a hearty meal had to be made with just a few ingredients. It’s a recipe born of necessity that became tradition: when real tripe wasn’t affordable, cooks found a way to recreate its look using what they had, often eggs and cheese. The idea is simple and brilliant: you make a plain omelette with eggs, Parmigiano, salt and pepper, then cut it into thin strips to resemble tripe and briefly simmer it in a basil tomato sauce. The result isn’t an imitation, but a transformation: an ingenious dish that speaks of home economy, resourcefulness and the authentic flavours of Italian tradition.
The result is a dish that smells of home and wins you over from the first bite: in uova in trippa, the omelette’s softness melds with the tomato sauce, soaking up its colour, aroma and depth. Once warmed through in the sauce, the strips become even more tender and flavourful, with a comforting, silky texture that genuinely recalls tripe, while remaining light and delicate.
It’s a “poor” recipe only in terms of ingredients, because it brings everything else to the table: warmth and conviviality, just like the best dishes in the Italian tradition. Perfect as a simple yet satisfying main course, it’s ideal when time is short and you want to cook something delicious with what you already have in the cupboard. And if there’s bread on hand for mopping up the sauce, the whole experience becomes truly irresistible.
What makes this preparation truly special is Mutti Pasta Sauce with Basil, ready to use and designed to bring out the best in simple recipes like uova in trippa (or trippa finta). Made with 100% Italian tomatoes and lifted by the fragrance of basil, it gives the dish a full, rounded flavour that feels naturally balanced. The result is a harmonious combination, with a fresh aromatic note and a beautifully balanced tomato sweetness, able to turn a humble, make-do dish into a small celebration of flavour.
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