L'Italo-Americano

THURSDAY, JUNE 11, 2015 www.italoamericano.org 20 L'Italo-Americano Before you hit the back but- ton, this recipe is NOT made with tripe! Yes, I know this unpreten- tious offal strikes fear in the hearts of many. (It actually can be extremely tasty if prepared correctly but that is a topic for another day!) Luckily, this simple Tuscan recipe takes its name from its resemblance to the Florentine dish, 'trippa fiorenti- na'. The dish is actually made with delicate strips of egg bathed in a simple, delicious tomato sauce. On a recent visit to Montalcino, we offered to help our friends in the village cook for their Italian country dinner, 'la cena contadina'. Our little group arrived to find the women in the kitchen busily preparing typical Tuscan cuisine. These dishes have endured for centuries and were once prepared in times of poverty and war. Today these dishes have become more about using only the simplest yet purest of ingredients to allow the flavors to shine through on their own. In the kitchen, Luciana, who has ruled the kitchen for many years, was busily preparing thin little omelets. She would crack a few eggs in a bowl; throw in a handful of parmesan, salt, pepper then fry it up as a thin omelet. She would then toss it onto a board to cool. She did this over and over while she happily chat- ted with those around her. In the kitchen prep area next door, our little group was relegated to cut- ting pasta into strips for frying and spreading Tuscany-ish top- pings onto crostini as we prepped for a dinner for 100. I finally wandered back into the kitchen to see what the ladies were up to at the stove. The little pile of omelets had now grown into a rather alarmingly sized Trippa Finta (Fake Tripe): It's not what you think! MICHELE BECCI stack. I asked Luciana what she was making to which she respon- ded – 'trippa' with a smile on her face. Not sure I heard her correc- tly, my little mind struggled to work out if maybe she was making tripe with eggs. Noticing the confusion on my face, she smiled wider, laughed and added 'finta!' Fake tripe. She then went on to explain that the eggs are cut into strips to MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 resemble strips of tripe. Eggs were used when tripe was either not available or one could not afford. Back in the US, I decided to give this dish a try. This recipe is absolutely a keeper and one to add to my quick weeknight din- ner options. Cook up a quick batch of simple tomato sauce. While the sauce is simmering, crack a few eggs and make the omelets. Once cool, roll, slice and bathe in the tomato sauce. That is it. (This one is even good enough for your gluten free friends.) I highly recommend you add this one to your weekni- ght repertoire as well. I will thank Luciana for you! Buon appetito! Michele Trippa Finta (Fake Tripe) Ingredients: For the tomato sauce: • 3 tablespoons extra virgin olive oil • 1 medium onion, diced • 4 cloves garlic, minced • 2 (28 ounce) cans diced or whole San Marzano tomatoes with juice • Salt and freshly ground black pepper • Bunch fresh basil For the eggs: • 8 eggs • Grated Parmigiano or peco- rino • Salt and freshly ground pep- per • Unsalted butter Directions: Make the tomato sauce: In a medium saucepan, heat the olive oil over medium heat. Add in the onion and garlic. Sauté until the onion is soft and translucent, about 7-10 minutes. Add the tomatoes with their juice. Bring to a boil, stir, then lower the heat to medium low. Simmer, unco- vered, until sauce thickens, about 30-45 minutes. Season with salt and pepper. Roll up a handful of basil leaves and cut into thin stri- ps. Add to the sauce and stir to incorporate. While the sauce is simmering, prepare the eggs. In a small bowl, whisk 2 eggs with a hand- ful of grated Parmesan. Season with salt and freshly ground black pepper. In a nonstick pan, heat about 1 tablespoon of butter over medium low heat until it foams and then subsides. Pour mixture into the pan and cook until set and cooked through, about 3 minutes. Slide from pan onto a plate to allow to cool. Repeat three times with the remaining eggs. When the omelets are cool, roll each one and cut into ¼ inch wide strips. Add the egg strips to the tomato sauce and stir gen- tly to incorporate. Allow to sim- mer for a few minutes to warm through. Sprinkle some additio- nal basil on top and serve with plenty of grated Parmigiano Joe and Michele Becci are a brother and sister team who love all things Ital ian. Together, from opposite coasts, they coauthor the blog Our ItalianTable.com. Trippa finta (fake tripe)

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