In Trilussa's time (the most famous roman dialect poet), the people weren't satisfied with a fifth/fourth that was reserved for times of abundance. So, when there was a celebration, a meal often had to be made with just a few ingredients, and one of these was fake tripe.
Something about the name ‘quinto quarto’ fifth/fourth: in the cuisine of modern Rome quinto quarto is the offal of butchered animals. The name makes sense on more than one level: because offal amounts to about a fourth of the weight of the carcass (source Wikipedia)
And it was actually called that in defiance of 'fake tripe,' unlike today when names are used to create confusion. But I say: how can you call something made with vegetables and legumes a hamburger? And does 'soy steak' try to take on the charm of a good Florentine steak but with a flavor a thousand times less savory?
Now it seems the European Parliament has banned the use of terms like Bistecca - steak, salsiccia - sausage, or hamburger for vegetarian menus, and I'm glad that for once they've stopped worrying about the length of the zucchini for something a little more interesting. But that's only thanks to the farmers' insistence!
But let's return to papal Rome, to the "festas de noatri" (our festivals), and to fake tripe, which has its own fragrant and special flavor.
Egg in tripe is nothing more than a mint frittata sautéed in a light, spicy tomato sauce. Eggs are a formidable food, a true energy bomb—they can power an entire meal on their own. Versatile, they can be transformed into anything.
Egg in tripe is Rome!
Egg in tripe recipe
It all starts with making a tomato sauce that anyone can make as they usually do. I use peeled tomatoes and, if they're in season, fresh ones from the market on Via Trionfale. When the sauce is ready, I add a little mint.
Then I prepare the frittata by beating the eggs in a saucepan; the sauce must be firm enough to be cut into strips. I enjoy flipping the frittata in the pan, popping it in the air, but it's not necessary and you can use the cooking lid.
Once the frittata has cooled on a plate, it's time to cut it into strips, perhaps using scissors.
Then, pour the sauce into a pan and, when it's hot, add the frittata strips and mix everything together.
Once they're on the plate, it's time to grate (or rather, thinly sliver) some pecorino cheese, add a little pepper, and a few fresh mint leaves.
I enjoyed it with a glass of Donna Vittori's rosé "Love is a Choice" made with grapes from old vineyards recovered from abandonment.
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