Tripe… pretend. You should know that my mother loves tripe. And that 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. for that, She invented this dish, calling it ' fake ' tripe: the tripe looks like, with these ' convolutions’ and strips, as tripe is topped, with Eggplant and tomato, but it is made of eggrolls…Now even our mother admits to prefer it to the tripe vera. And it's also much easier to prepare.

 Ingredients for 4 people:

  • 6 eggs
  • 2 Eggplant
  • 750 ml of tomato puree
  • a few leaves of fresh basil
  • a small bunch of fresh parsley
  • two tablespoons of whole milk
  • two tablespoons of grated bread stale
  • 100 grams of Parmesan cheese
  • extra virgin olive oil as required
  • a pinch of sugar
  • salt and pepper

Wash the eggplants, clean them and cut them into slices not too thin. Put the Eggplant slices in a colander with a little salt and let sit for 30 minutes to remove some’ vegetation water.

Meanwhile prepare the sauce, putting in a casserole 3 tablespoons oil, the tomato sauce, Basil (put aside a few leaves for garnish), a pinch of salt and a pinch of sugar and Cook (covered) 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, the milk, 50 grams of Parmesan cheese, the breadcrumbs, finely chopped parsley, a pinch of pepper and beat everything carefully with a fork. 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 mixture.

Arrange the eggrolls on a chopping board, on top of each other, and cut them with a knife into strips about one centimeter thick. Preheat oven to 200 degrees ventilated. In a bowl mix the sauce, The Eggplant and the pancakes and place in an ovenproof dish. Sprinkle with the remaining Parmesan and bake for 5-7 minutes, until the cheese is melted. Serve hot garnished with basil leaves.

THE PAIRING: 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 at 15:27

but you see what a nice idea!;-)

Dipankar Chakraborty January 23, 2013 at 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 at 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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