Fake Tripe in Tomato Sauce: Trippa Finta al Pomodoro (Mario Batali) |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
8 eggs |
salt and pepper |
1 tablespoons fresh oregano |
4 tablespoons butter, cut into 4 equal pieces |
1 1/2 cups basic tomato sauce, recipe follows |
1/2 a chipotle pepper, pureed |
1/2 cup freshly grated pecorino |
1/4 cup extra virgin olive oil |
1 spanish onion, chopped in 1/4 inch dice |
4 garlic cloves, peeled and thinly sliced |
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried |
1/2 medium carrot, finely shredded |
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved |
salt |
Directions:
1. In a large bowl, whisk the eggs, season with salt and pepper and add the oregano. In a nonstick pan, cook 1 tablespoon of the butter until it foams and subsides. Pour 1/4 of the egg mixture into the pan and cook until it has solidified and is easily slid from the pan, about 2 minutes. Repeat this procedure 3 times with the remaining butter and egg mixture, setting each omelet aside to cool.
2. When the omelets are cool, cut each into 1/4-inch thick strips.
3. In a medium, heavy-bottomed saucepan, combine the tomato sauce and the chilis and bring to a boil, then reduce heat to a simmer. Add the egg strips and simmer for 10 minutes. Top with the grated Pecorino and serve.
4. Basic Tomato Sauce:
5. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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