Trippa Finta (omelette in tomato sauce)

Ingredients

• 1 carrot (peeled and finely chopped)
• 1 celery (finely chopped)
• 1 onion (peeled and finely chopped)
• 1 garlic clove (finely chopped)
• Sprig of sage leaves
• 800 g (28oz) canned plum tomatoes ((we used Mutti pelati))
• 6 large eggs
• 30 g (3/4 cup) Parmigiano Reggiano (finely grated)
• 2-3 tablespoons olive oil
• Butter (for greasing)
• Salt and pepper

Steps

1. 1

   Heat 2-3 tablespoons of olive oil in a pan and add the finely chopped carrot, celery and onion. Saute the vegetables slowly on a medium heat for about 15 minutes until soft but not browned. If the veg starts to brown add a little more oil and turn the heat down.

2. 2

   Next, add 1 chopped garlic clove and 1 sprig of sage leaves, sauté the garlic for 1-2 minutes until fragrant. Add the canned tomatoes (800g/28oz) swirl out any remaining tomato from the cans with a little water, and add that too. Add a good pinch of salt and pepper then simmer the sauce for 30 minutes.

3. 3

   Meanwhile, add 3 eggs to one bowl with half of the grated Parmigiano (15g) and a pinch of salt, whisk them together. Lightly grease a 11-12 inch pan with butter and add the egg mixture. Swirl the eggs around the pan to create a flat omelette. Cook for 2-3 minutes then flip it over onto the other side.

4. 4

   Transfer the cooked omelette to a plate, then make a second omelette with the remaining 3 eggs and cheese.

5. 5

   Transfer the two omelettes to a chopping board and cut them into strips.

6. 6

   When the sauce is ready, add the strips of omelette and stir them into the sauce. Serve in bowls topped with grated Parmigiano Reggiano on top.