Layered Baked Omelette

Uova in Trippa

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This Lazio dish is cooked in the same way in Lombardy, only there it is called Busecca Matta. The eggs are cooked in a similar way to tripe - the poorer people would have been more likely to be able to get eggs than fresh tripe. In the Lazio they cook the dish as follows, with herbs such as mint and parsley. It is delicious as an antipasto or with a salad as a simple lunch dish.