Fake Tripe in Tomato Sauce: Trippa Finta al Pomodoro

Ingredients

• 4 tablespoons butter cut into 4 equal pieces
• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 0.5  a chipotle pepper pureed
• 8  eggs 
• 0.3 cup olive oil extra virgin 
• 3 tablespoons thyme leaves dried fresh chopped
• 4  garlic cloves peeled thinly sliced
• 1  onion spanish chopped
• 1 tablespoons oregano fresh
• 0.5 cup pecorino freshly grated
• 4 servings salt 
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. In a large bowl, whisk the eggs, season with salt and pepper and add the oregano. In a nonstick pan, cook 1 tablespoon of the butter until it foams and subsides.
2. Pour 1/4 of the egg mixture into the pan and cook until it has solidified and is easily slid from the pan, about 2 minutes. Repeat this procedure 3 times with the remaining butter and egg mixture, setting each omelet aside to cool.
3. When the omelets are cool, cut each into 1/4-inch thick strips.
4. In a medium, heavy-bottomed saucepan, combine the tomato sauce and the chilis and bring to a boil, then reduce heat to a simmer.
5. Add the egg strips and simmer for 10 minutes. Top with the grated Pecorino and serve.
6. In a 3-quart saucepan, heat the olive oil over medium heat.
7. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
8. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
9. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.