Dish
Frittatine trippate
Frittata with veal tripe
Frittatine trippate is made by sautéing tripe in olive oil until tender, then adding beaten eggs and cooking until set. The dish is typically seasoned with salt, pepper, and sometimes fresh herbs such as parsley or basil. It is a filling and satisfying meal that is high in protein and low in carbs.
Origins and history
Frittatine trippate is a traditional Italian dish that has been enjoyed for centuries. Tripe is a common ingredient in Italian cuisine, and is often used in soups, stews, and other hearty dishes.
Dietary considerations
Gluten-free, dairy-free
Variations
Variations of frittatine trippate may include adding other ingredients such as onions, peppers, or tomatoes to the egg mixture. Some recipes also call for adding cheese or ham.
Presentation and garnishing
Frittatine trippate is typically served on a plate and can be garnished with fresh herbs such as parsley or basil.
Tips & Tricks
To make the tripe more tender, soak it in milk or vinegar for several hours before cooking. This will help to remove any tough or chewy bits.
Side-dishes
A fresh salad or sliced tomatoes make a great side dish for frittatine trippate.
Drink pairings
A light red wine such as Chianti pairs well with the rich and savory flavors of tripe and eggs.
Delicious Frittatine trippate recipes
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