Uova “trippate”

“Triped” eggs

Preparation info

  • Makes


    • Difficulty


Appears in

Popes, Peasants and Shepherds

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

The term trippate in the recipe title comes from the fact that the finished dish vaguely resembles a plate of tripe.


  • leaves from 1 small bunch flat-leaf parsley
  • 8 eggs
  • 1


Chop the parsley leaves. Break the eggs into a large bowl, add the parsley, parmigiano, and a pinch each of salt and pepper, and beat lightly with a fork.

Heat the oil in a skillet over medium heat. Pour about one-fourth of the beaten egg into the oil, forming a thin sheet, and fry just until set. Remove from the pan. Repeat with the remaining beaten egg in three batches, to make 4 thin