FALSE TRIPE OR OMELETTE STRIPS IN TOMATO AND THYME SAUCE
Isn’t it strange that the world is full of great male chefs who dictate the dogma but when you start asking around “who has inspired your cooking?”, it is mostly women who are mentioned. And I am the same, I have a row of women who have influenced and inspired me throughout my life when it comes to food. One of them is Edda, the mother of a former Italian boyfriend. I spoke very little Italian in those days but she had an infinite patience (like most Italians when it comes someone to trying to speak their language) and we did communicate very well anyway.
I used to hang out in her kitchen and ask her lots of questions and she was happy to answer, I think she liked it because she had three sons and none of them cared about cooking whereas to her it was almost like ritual I think; she had a way of almost caressing things and that applied to food as well. And I sat there with my notebook and wrote down recipes and ideas that I took back with me to Sweden and my student corridor where my co-habitants happily received the new ways to prepare pasta or vegetables. In those days I was a vegetarian so Edda often prepared special dishes for me at dinner and lunch, one of them was this, trippa falsa or false tripe.
The thin egg strips actually look like tripe but don’t let that scare you, there’s not a trace of it in the dish. I still haven’t managed to learn to eat tripe but I do cook it for Marco nowadays, this ‘tripe’ I do eat though and I know we are many who loves the combination egg and tomatoes so this is just another variation to the theme. The only change I have made to Edda’s recipe is to use cherry tomatoes and adding thyme.
FALSE TRIPE OR OMELETTE STRIPS IN TOMATO AND THYME SAUCE
1 egg/person
10-15 cherry tomatoes/person
fresh thyme
1 small pinch cayenne pepper, optional
salt
extra-virgin olive oil
- Start cooking the tomatoes in a small pan over low heat, when they have softened a little, press them down with a spatula so they release some of their juices, add salt, cayenne pepper and thyme and go on cooking until you have a nice tomato sauce.
- While the sauce-to-be simmers, whisk eggs in a small bowl, add a little salt and then pour it all into a small non-stick pan and swirl it until you have a thin omelette.
- Fry it on both sides and then cut the omelette into this trips that you add to the tomato sauce before serving.
- While the sauce-to-be simmers, whisk eggs in a small bowl, add a little salt and then pour it all into a small non-stick pan and swirl it until you have a thin omelette.
- Fry it on both sides and then cut the omelette into this trips that you add to the tomato sauce before serving.
L
Wonderful dish.
Glorious photo!
I love this idea…I just hope the omelette stripe doesn’t get too soggy…does it?
I love the screen cover that you use… the way it diffuses the image is spectacular. As a person who has never done tripe.. the vegetarian version is a lovely idea… and it looks like a great and simple dish!
Tripe is eaten in the North of England, still.. well I believe it is. I could not eat Tripe, at all.. the very thought of it..
My mum will never stop telling the tale that she had a big part of my son being a chef. As a child he used to help her peel veg and a bit of cooking.
Which giant played mikado with the trees? The dish is a combination of happy things and sure looks that way!
yum yum!!
La voglio, I love omelette!
a great hug for you
http://www.untoccodizenzero.it
What a charming story. I learned how to make tomato sauce from my boyfriend’s mother during highschool. They were Italian Americans and were appalled at the things that other people call ‘tomato sauce’ in those days (late 1970s/early1980s). I have tinkered with the recipe since and made it my own but the basics came from her!
Wow, so simple and ingenious at the same time! Nice story, too.
Now I just have to wait for tomato season to start… can’t wait!
Thanks for sharing, Ilva!
My mom would make curry with omellete which I haven’t done for many many years. This simple recipe reminded me of that comfort recipe. So beautiful will make this soon.
激情成人聊天室情色成人辣妹胸部辣妹視訊露奶辣妹自拍三點全露內衣秀台灣成人貼圖成人電影院三點全裸免費視訊辣妹av圖裸體自拍色情聊天美女視訊g點色情訊息淫女火辣av辣妹圖片免費視訊聊天室性情色天空調情上床圖片裸體自拍走光照片走光視訊情色成人18成人區火辣美女成人vcd成人影片下載本土av性愛情慾淫妹美女聊天性愛聊天室女生自慰影片免費看a圖淫婦巨乳辣妹視訊成人女生自慰方法免費情色限制級a片穿幫情色下載情色網站
gorgeous and tasty and much preferable to tripe.
I enjoyed reading about Edda.
Very interesting, this recipe. I LOVE tripe but I would it this false tripe rmeal, too.
Paz
Oh please do tell about tripe cooking in Tuscany! It’s the sacred dish of Porto, tripe in a bean stew not very different from the Tuscanian (tripe-free!) stew. I do like the stew, but I leave the tripe part of it for the aficionados.
But I’m very interested in the cultural part of tripe-eating all over the world!
thank you Tanna!
Thank you and no, they don’t get soggy!
Thank you, I’m happy you like the effect of the screen cover!
see what happens when you are inspired by a … woman!
haha, you are so right!
grazie Sandra
That is a charming story too! I love how we collect recipes from the epeople we encounter, it gives another dimension to life!
Thank you Maya!
Oh, can’t you post about that so that I can get the recipe?
Thanks a lot!
oh you and marco could sit here and munch away on otripe then! thanks Paz!
I haven’t managed to eat tripe, either. Mon mari did, once, by accident. He’ll never forget it…. This, on the other hand, I would like very much.
When we lived in Ireland Tuesday was tripe day… One had to be carful.