Trippa Finta, Fake Tripe in Tomato Sauce

Trippa Finta translates as 'fake tripe' and is a wonderfully good cucina povera recipe made with strips of omelette served in a good, veggie-packed tomato sauce with garlic and sage.

Trippa finta is a humble and good cucina povera recipe which mimics the look and texture of tripe using nothing more than strips of omelette.

Although tripe is known as an inexpensive cut of meat, it wasn't always easy to come by, especially during times of extreme poverty and rationing, and so trippa finta (fake tripe) was born.

This recipe is simple to make and has so much flavour. The key is to cook the soffritto (carrot, celery and onion) slowly so it develops a lot of flavour. The veg should be nice and soft and not browned before adding the tomato.

Trust us, it makes such a difference when you take time with this step. You'll notice a difference in both flavour and texture of the sauce.

Trippa Finta is good served as it is for a light lunch or dinner with some salad, or if you're looking for a more substantial side dish, then Italian roast potatoes are a great option!

Ingredient notes

• Canned plum tomatoes – You can also use chopped tomatoes or Mutti 'Polpa'.
• Sage – Instead of sage leaves, you can add fresh basil. Add the basil to the tomato sauce towards the end of cooking.
• Parmigiano Reggiano – Pecorino Romano also works well.

Visual walk-through of the recipe

Step 1 – Heat 2-3 tablespoons of olive oilin a pan and add the finely chopped carrot, celery and onion. Saute the vegetables slowly on a medium heat for about 15 minutes until soft but not browned. If the veg starts to brown, add a little more oil and turn the heat down (photo 1).

Step 2 – Next, add the chopped garlic clove and 1 sprig of sage leaves, sauté the garlic for 1-2 minutes until fragrant. Add the canned plum tomatoes swirl out any remaining tomato from the cans with a little water, and add that too. Add a good pinch of salt and pepper, then simmer the sauce for 30 minutes (photos 2-4).

Step 3 – Meanwhile, add the eggs to one bowl with half of the grated Parmigiano and a pinch of salt, whisk them together. Lightly grease a XX inch pan with butter and add the egg mixture. Swirl the eggs around the pan to create a flat omelette. Cook for 2-3 minutes then flip it over onto the other side (photos 5-7).

Step 4 – Transfer the cooked omelette to a plate, then make a second omelette with the remaining 3 eggs and cheese (photo 8).

Step 5 – Transfer the two omelettes to a chopping board and cut them into strips (you can roll them up to do this or cut them into strips how you like (photos 9 and 10).

Step 6 – When the sauce is ready, add the strips of omelette and stir them into the sauce. Serve in bowls topped with grated Parmigiano Reggiano on top (photos 11 and 12).

Recipe tip! Crushing the tomatoes

You can crush the tomatoes in a bowl with your hands before adding them to the pan.

Alternatively, you can use a potato masher (our go-to method for sensitive hands).

More good cucina povera recipes to try

Soups

Pasta Fagioli Soup – Pasta & Beans

Sauces & Dressings

Sugo Finto (Vegetable Sauce)

Pasta

Pasta e Piselli (Pasta with Peas)

Pasta

Pasta e Ceci (Pasta with Chickpeas)

Ingredients

Makes 4 servings

• 1 carrot (peeled and finely chopped)
• 1 celery (finely chopped)
• 1 onion (peeled and finely chopped)
• 1 garlic clove (finely chopped)
• Sprig of sage leaves
• 800 g (28oz) canned plum tomatoes ((we used Mutti pelati))
• 6 large eggs
• 30 g (3/4 cup) Parmigiano Reggiano (finely grated)
• 2-3 tablespoons olive oil
• Butter (for greasing)
• Salt and pepper

Equipment

• pan
• pan

Method

1. Heat 2-3 tablespoons of olive oil in a pan and add the finely chopped carrot, celery and onion. Saute the vegetables slowly on a medium heat for about 15 minutes until soft but not browned. If the veg starts to brown add a little more oil and turn the heat down.

2. Next, add 1 chopped garlic clove and 1 sprig of sage leaves, sauté the garlic for 1-2 minutes until fragrant. Add the canned tomatoes (800g/28oz) swirl out any remaining tomato from the cans with a little water, and add that too. Add a good pinch of salt and pepper then simmer the sauce for 30 minutes.

3. Meanwhile, add 3 eggs to one bowl with half of the grated Parmigiano (15g) and a pinch of salt, whisk them together. Lightly grease a 11-12 inch pan with butter and add the egg mixture. Swirl the eggs around the pan to create a flat omelette. Cook for 2-3 minutes then flip it over onto the other side.

4. Transfer the cooked omelette to a plate, then make a second omelette with the remaining 3 eggs and cheese.

5. Transfer the two omelettes to a chopping board and cut them into strips.

6. When the sauce is ready, add the strips of omelette and stir them into the sauce. Serve in bowls topped with grated Parmigiano Reggiano on top.

Kitchen notes

• Prep ahead you can prepare the sauce in advance and keep it stored in the fridge or freezer for up to 3 months.
• Storage leftovers will keep well in the fridge for up to 2 days.