Home » Fake Sicilian tripe (eggs in tripe)

Fake Sicilian tripe (eggs in tripe)

Easy and tasty traditional recipe

by Ada Parisi
5 min read
Trippa finta alla siciliana (uova in trippa)

How to make the recipe for fake tripe or eggs in tripe

Today I'm going to explain how to prepare the recipe for fake Sicilian tripe or eggs in tripe. Tripe eggs are a typical recipe of Roman cuisine: strips of omelette drowned in a tasty tomato sauce. The Sicilian version, the one I have always eaten in the family, adds fried eggplant to the ingredients. And it could not be otherwise, since it is the most representative summer vegetable of Sicily. On my YouTube channel also find the VIDEO RECIPE step by step.

And you, how much do you know about eggplant? Take a look at my article on EGGPLANT: Types, PROPERTIES and 30 RECIPES, as well as all my RECIPES WITH EGGPLANT.

Actually, my mother loves tripe. I, My father and my brother, the we hate. Though, with the tenacity of children, When we were kids and my mom was the tripe we cried because we eat something we were not given. And she, to satisfy us, we prepared this fake tripe sicilian, making it even more delicious with many slices of fried eggplant and a delicious crust made of Parmesan melted in the oven.

I think there are, Anyway, Different regional variations of fake tripe or eggs in tripe, for example the Marche version that is scented with marjoram. But none have fried eggplant. Obviously, you can prepare the fake sicilian tripe only as eggs in tripe, or simply with tomato sauce, if you want a lighter dish. Those who practice diets like ketogenic will find this recipe truly irresistible. It should be considered, in any case, that the fake Sicilian tripe is a very rich but unique dish, to be accompanied by HOMEMADE SEMOLINA BREAD with crispy crust or traditional SICILIAN SESAME MAFALDE. Have a good day!

Trippa finta alla siciliana (uova in trippa)


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


8 eggs

2 Eggplant

750 ml of tomato puree

a few leaves of fresh basil

two tablespoons of grated bread stale

a pinch of sugar

salt and pepper

100 grams of shredded PDO parmigiano reggiano

30 grams of pecorino romano Dop

extra virgin olive oil

olive oil or peanut oil for frying

a little flour



Fake Sicilian tripe (eggs in tripe)

Before you begin, have a look at VIDEO RECIPE step by step. avare eggplant, clean them and cut them into slices not too thin. Put the slices of eggplant in a colander with a little salt and let them rest for about 30 minutes so that they lose some of the vegetation water. Like this, when you fry them they will absorb less oil. Remember to dab them with paper towels before dipping them in oil, which must have a temperature of 160-170 degrees.

Meanwhile prepare the sauce: put in a saucepan a clove of garlic or a piece of onion (Optional, are if you like them), brown over low heat in extra virgin olive oil and add the tomato puree, Basil, a pinch of salt and a pinch of sugar. Cover and cook over low heat for about 15 minutes.

Fry the eggplant in olive oil.

In a bowl prepare the mixture for making omelettes: put the eggs, Salt, 50 grams of Parmesan cheese, reggiano Dop and a little' pecorino cheese and beat with the fork or with the hand whisk. Add the breadcrumbs, The broken hand basil, a pinch of pepper and mix well. If the dough is too dense, you can add a tablespoon of milk.

In a skillet over low heat, heat a little oil and start making omelettes: You'll have to make it different and subtle, using from time to time a few tablespoons of the mixture and spreading them well in the pan.

Arrange the eggrolls on a chopping board, one on the other, and cut them with a knife into strips about one centimeter thick. Preheat the oven to 180 degrees-ventilated. In a soup bowl make a layer of tomato sauce, one of omelette and one of fried melenzane, season with Parmesan cheese and make another layer. If you prefer, you can also mix everything gently, not to break the omelettes and put in the pan. Bake in the oven already hot for 10 minutes, until the cheese is melted. Serve boiling garning with fresh basil leaves. Bon appétit!


MATCHING: This dish, Saber in tasty, call a red wine. A Rosso di Montepulciano DOC, young, it's a good idea.

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conunpocodizucchero.it January 24, 2013 - 15:27

but you see what a nice idea!;-)

Dipankar Chakraborty January 23, 2013 - 15:20

My mother called them” eggs in tripe” and he said it was a typical recipe of the Marche. They were a little’ different and perhaps more read why instead of fried eggplant using the peas get Cook in tomato sauce. Are not sealed completely in the oven, but the strips of omelette you add to the sauce and peas in a pan and voila the dish is ready.

fratelli_ai_fornelli January 23, 2013 - 15:43

Hello Federica, Weil. We did not know this “Variant”, but it seems interesting. In fact, the similarity of the two plates is evident. Hello, See you soon! 🙂


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