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:: Rome » Rome Recipes » Roman tripe of egg

Roman tripe of egg

Prepare an ordinary omelette calculating 1 egg per person. Use a large pan to render the omelette very flat. Then cut it into thin strips as it were tripe, and place in layers in a backing pan, alternating with abundant sauce prepared according to the recipe for the Roman fettuccine, a mixture of parmesan and Roman pecorino cheese, and a few mint leaves. Heat it in the oven and serve it hot.

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Roman tripe of egg

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