Frittatine Trippate with a Twist

Ingredients

• 250g (8.8 oz) chicken tripe, cleaned and cooked 250g (8.8 oz) chicken tripe, cleaned and cooked
• 200g (7 oz) pasta tubes 200g (7 oz) pasta tubes
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 100g (1 cup) breadcrumbs 100g (1 cup) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 55g (8g sugars)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta tubes according to package instructions until al dente. Drain and set aside.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the flour to the saucepan and cook for 2 minutes, stirring constantly.
4. 4.
   Gradually pour in the milk while whisking continuously to avoid lumps. Add the bay leaf, dried thyme, dried oregano, and ground nutmeg. Season with salt and pepper.
5. 5.
   Cook the béchamel sauce over low heat, stirring occasionally, until it thickens and coats the back of a spoon.
6. 6.
   Remove the bay leaf from the sauce and discard. Add the cooked chicken tripe to the sauce and mix well.
7. 7.
   In a shallow dish, combine the breadcrumbs with a pinch of salt and pepper. Dip each pasta tube into the beaten eggs, then roll it in the breadcrumb mixture until evenly coated.
8. 8.
   Heat olive oil in a large frying pan over medium heat. Fry the coated pasta tubes until golden brown and crispy on all sides. Place them on a paper towel-lined plate to remove excess oil.
9. 9.
   Serve the Frittatine Trippate warm, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken tripe — Ensure the tripe is thoroughly cleaned before cooking. Boil it in salted water for about 1 hour until tender. Trim off any excess fat or tough parts before incorporating it into the béchamel sauce.

Tips & Tricks

• For a vegetarian version, substitute the chicken tripe with cooked mushrooms or artichoke hearts.
• Add a squeeze of lemon juice to the béchamel sauce for a tangy twist.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Serve the Frittatine Trippate with a side of fresh tomato sauce or marinara for dipping.
• If you prefer a crunchier coating, double-dip the pasta tubes in the beaten eggs and breadcrumb mixture.

Serving advice

Serve the Frittatine Trippate as a main course accompanied by a fresh green salad. Alternatively, they can be served as an appetizer or part of an Italian antipasto platter.

Presentation advice

Arrange the Frittatine Trippate on a platter, garnished with fresh herbs such as parsley or basil. Sprinkle some grated Parmesan cheese on top for an extra touch of flavor.