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Vegetarian, Italy

Uova in trippa alla romana

Uova in trippa alla romana are thin omelets sliced into strips and simmered in a tomato sauce with mint and pecorino, made to mimic the look of Roman tripe without any meat. This recipe serves 4, takes 35 minutes, is rated easy, and costs €1.90 per person. The key is keeping the omelets thin and slicing them while still warm.

Tonight it's uova in trippa, an omelet sliced into strips and simmered in tomato, mint and pecorino, just like in Rome.

Uova in trippa alla romana
Total time
35 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

The name sounds odd, the dish is reassuring. There's no tripe here, just thin omelets rolled up and cut into strips that take on the look and bite of Roman tripe without ever tasting like it. The tomato sauce coats them gently, mint adds a freshness that cuts through the salty pecorino, and the whole thing is eaten with bread for scooping up the sauce.

It's a weeknight dish that doesn't look like anything you usually make with eggs, not quite an omelet, not quite scrambled eggs, but something in between that's genuinely filling. Kids tend to like the soft texture and the mild tomato flavor, as long as you don't overdo the mint. Serve it on a night when you want a full vegetarian meal without spending hours on it.

The ingredients

4 people

Dairy

  • eggs 8
  • grated pecorino 60 g

Pantry

  • tomato pureeoften in the pantry 500 g
  • olive oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • onion 1
  • mint 6 leaves

Bakery

  • country bread 1

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Soften the sliced onion in the oil, add the tomato puree and let it simmer. 15 min

    Just a little salt, the sauce concentrates on its own.

  2. Beat the eggs with a little pecorino, salt and pepper.

    Don't beat too hard, the eggs should stay soft.

  3. Cook one thin omelet at a time in an oiled pan, 1 minute per side. 8 min

    Use a nonstick pan so the omelet releases cleanly without breaking.

  4. Roll each omelet, cut it into 1 cm strips and drop them into the sauce.

    Cut the omelet while it's still warm, it won't crumble.

  5. Let it simmer for 5 minutes, add the chopped mint and the rest of the pecorino, and serve with bread. 5 min

    Add the mint last, its freshness fades with cooking.

Our tips to get it right

  • Let the omelets cool for a few minutes before rolling them up, they hold together better and slice more cleanly.
  • Taste the sauce before adding the remaining pecorino, it's already salty and might be enough to season the whole dish.
  • If you don't have a nonstick pan, lightly grease it between each omelet so they don't stick.

The variations

  • Swap the pecorino for parmesan if you prefer a milder, less sharp flavor.
  • For a spicier version, stir a little chili into the tomato sauce near the end of cooking.
  • For kids, skip the mint and serve the sauce slightly less concentrated, with short pasta instead of bread.

What to serve it with

  • Crusty bread to scoop up the sauce
  • A simple green salad with olive oil
  • A glass of dry Italian white wine

Storage

This dish keeps for 2 days in the fridge in a sealed container. Reheat it gently in a skillet or over low heat so the omelet strips don't dry out. Freezing isn't recommended, the egg texture suffers once thawed.

Questions about this dish

Why is it called uova in trippa if there's no meat in it?

The name comes from the shape of the omelet strips, which visually resemble Roman tripe simmered in tomato sauce. It's a traditional way to capture the spirit of the dish without meat.

Can I make the omelets ahead of time?

Yes, you can cook the omelets a few hours ahead and keep them covered in the fridge. Roll and slice them just before adding them to the hot sauce.

What cheese can I use instead of pecorino?

Parmesan works well and gives a milder flavor. Avoid cheeses that melt too easily, as they'll change the texture of the sauce.

How do I keep the omelet strips from breaking apart in the sauce?

Slice the omelets while they're still warm, not hot or cold, they hold together better that way. Stir the sauce gently at the end instead of mixing it too hard.

How long does it take to make an uova in trippa alla romana with bread?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an uova in trippa alla romana with bread?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an uova in trippa alla romana with bread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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