Fake Tripe In Tomato Sauce (Trippa Finta Al Pomodoro)

Directions

1. In a large bowl, whisk the Large eggs, season with salt and pepper and add in the oregano. In a nonstick pan, cook 1 Tbsp. of the butter till it foams and subsides. Pour 1/4 of the egg mix into the pan and cook till it has solidified and is easily slid from the pan, about 2 min. Repeat this procedure 3 times with the remaining butter and egg mix, setting each omelet aside to cold.
2. When the omelets are cold, cut each into 1/4-inch thick strips.
3. In a medium, heavy-bottomed saucepan, combine the Basic Tomato Sauce and the chilis and bring to a boil, then reduce heat to a simmer. Add in the egg strips and simmer for 10 min. Top with the grated pecorino and serve.
4. This recipe yields 4 servings.