Ingredienti :
6 uova
2-3 cucchiai pangrattato
menta fresca
latte o acqua
pecorino o parmigiano grattugiato
sale, pepe e olio per friggere
per il sugo :
800 gr pomodori
2 spicchi d'aglio
1 cucchiaio olio
sale
Preparate una frittata con le uova, poca acqua o latte, una parte delle foglie di menta, pangrattato
In un'altra padella preparate il sugo con l'olio, i pomodori, l'aglio e il sale. Quasi 20 minuti.
Una volta pronto anche il sugo tagliate la frittata a strisce e la mescolate con il sugo, il resto della menta e il formaggio grattugiato .
in romana
Uova in trippa sau uova a trippa ... unde uova = oua si trippa = burta este un fel de mincare comun in Lazio( si mai ales la Roma) desi se pare ca originea ei ar fi in Toscana. Cu toate acestea exista si o reteta traditionala in Lombardia ( regiunea cu capitala la Milano) are mici diferente in ce priveste planta aromatica si se numeste Busecca matta, unde matta in bucatarie se foloseste cu sensul de falsa, care te pacaleste iar busecca este burta in stil milanez sau ca la Varese (büseca in dialect cuvint care vine de la germanul buze )
In reteta din Italia centrala mai ales in zona orasului Roma se foloseste menta sau si mai bine cine are "nepitella" o planta inrudita cu menta, cu frunze mai mici si foarte parfumate in timp ce in reteta de busecca se foloseste salvia.
Reteta se pare ca s-a nascut in cartierele sarace intr-o perioada in care burta (mincarea de burta ) era prea scumpa ca sa si-o permita oricine si mai mereu. Atunci o omleta taiata in felii foarte subtiri si servita cu sosul de rosii si parmezan sau pecorino ras era mult mai usor de pregatit si semana cu mincarea de burta pregatita la sarbatori.
Eu am pregatit reteta romana cu menta dupa reteta dintr-o carte veche cu retete traditionale la care insa am adaugat pesmet asa cum am citit mai multe retete, in carte este fara pesmet, am gasit prin bloguri si forumuri si retete in care se adauga faina. Cred ca aceste retete sunt mai aproape de realitate caci oul nu trebuie sa rezulte fin ci usor granulos, mai tare ca o bucata de burta fiarta in plus daca adaugam pesmetul in omleta va inghiti/absorbi mai mult sos.
Puteti sa faceti mai multe omlete subtirele pe care apoi le taiati ca pe taitei mai lati, exact cum se taie si burta fiarta sau puteti face ca mine o singura omleta. Mai multe omlete fine si subtirele sunt mai aspectoase in farfurie insa o singura omleta mai groasa seamana mult mai bine cu burta fiarta care este mai groasa.
Este un fel de mincare care include si felul 1 si felul 2 caci este satios. Vara este anotimpul ideal pentru a-l servi. Este de asemenea o mincare ideala pentru vegetarieni sau pentru cine nu iubeste gustul burtii.
Ingrediente
6 oua
2-3 linguri cu pesmet ( optional)
frunze de menta
lapte (sau apa)
parmezan sau pecorino ras
sare, piper
pentru sos:
o cutie de 800 gr rosii decojite in suc de rosii
2 catei de usturoi
1 lingur cu ulei
sare
Sosul de rosii trebuie sa fie asemanator cu cel in care se fierbea burta deci in zona Roma avea usturoi iar la Milano in loc de ulei se folosea untul ca in toate retetele lor, se adaugau si alte zarzavaturi: ceapa, tija de telina, morcov
Am pus la foc intr-o cratita uleiul cu rosiile si sucul lor, cateii de usturoi intregi si doar putin striviti sau crestati cu un cutit si putina sare, am lasat sa fiarba la foc mediu acoperit cu capac si mai spre sfirsit acoperit doar cu o sita ca sa nu stropeasca dar sa fiarba totusi descoperit pina cind sosul s-a ingrosat.
In acest timp am batut ouale cu putin lapte (cit sa rup nervul ) si am adaugat sare, piper, citeva frunze de menta tocate si pesmetul.
Am prajit o singura omleta intr-o tigaie foarte mare ( cred ca are 32 cm) dar puteti face mai multe omlete mici si cind s-a racit am taiat-o in fisii exact cum ati taia burta fiarta.
Cind sosul era gata ( in 20 minute a fost gata totul) am amestecat intr-un castron sosul cu omleta taiata cu brinza rasa si cu frunzele de menta rupte putin sau lasate intregi.
Lasati sa se raceasca putin si deci sa se amestece gusturile si serviti cu brinza rasa deasupra
“Uova in trippa” or “uova a trippa”—literally eggs in tripe style, where uova = eggs and trippa = tripe—is a dish commonly found in the Lazio region (especially Rome), although its origins seem to be in Tuscany. However, there is also a traditional recipe from Lombardy (the region whose capital is Milan), with small differences in the herbs used, called Busecca matta. Here matta (“crazy”) in culinary language means “fake,” something that tricks you, while busecca means tripe in Milanese or Varese style ( büseca in dialect, a word derived from the German buze).
In the recipe from central Italy, especially the area around Rome, mint is used—or even better, nepitella, a mint-related herb with smaller, highly fragrant leaves—while the Lombard busecca version uses sage.
This recipe appears to have been born in the poorer neighborhoods during a period when real tripe was too expensive to be eaten often. An omelet cut into very thin strips and served with tomato sauce and grated Parmesan or Pecorino was much more affordable, and resembled the festive tripe dish prepared for holidays.
I prepared the Roman recipe with mint following an old traditional cookbook, but I added breadcrumbs as I found in several other versions; the cookbook version does not include them. Some recipes online even add flour. I believe these are closer to the real traditional versions because the egg mixture should not be delicate or too tender but slightly grainy and firmer, similar to cooked tripe. In addition, breadcrumbs help absorb more of the sauce.
You can prepare several thin omelets and then cut them into wide noodle-like strips, just like sliced boiled tripe, or you can do as I did and make a single large omelet. Several thin omelets look nicer on the plate, but one thicker omelet resembles tripe more closely.
This dish works as both first and second course because it is filling. Summer is the ideal season to serve it. It is also perfect for vegetarians or anyone who dislikes the taste of real tripe.
Ingredients
For the omelet:
6 eggs
2–3 tablespoons breadcrumbs (optional)
fresh mint leaves
milk (or water)
grated Parmesan or Pecorino
salt, pepper
For the sauce:
1 can (800 g) peeled tomatoes in tomato juice
2 garlic cloves
1 tablespoon oil
salt
The tomato sauce should resemble the broth in which tripe was traditionally cooked. In the Rome area it was flavored with garlic, while in Milan butter was used instead of oil and other vegetables were added: onion, celery stalk, carrot.
Preparation
I placed the oil, tomatoes with their juice, the whole but lightly crushed garlic cloves, and a little salt in a pot. I let everything simmer over medium heat with the lid on, and toward the end I removed the lid and covered the pot only with a splatter screen so the sauce could thicken without splashing.
Meanwhile, I beat the eggs with a little milk (just enough to “cut the thread”), added salt, pepper, some chopped mint leaves, and the breadcrumbs.
I fried a single large omelet in a very big pan (about 32 cm), but you can make several small omelets instead. After it cooled, I cut it into strips exactly as you would cut cooked tripe.
When the sauce was ready (everything took about 20 minutes), I mixed the sauce in a bowl with the sliced omelet, grated cheese, and additional mint leaves—either torn slightly or left whole.
Let the dish cool slightly so the flavors blend, then serve with extra grated cheese on top.