Although the name of this Florentine dish might be slightly misleading, frittatine trippate are completely offal-free; the only thing they have in common with another Florence’s favorite, trippa alla Fiorentina is the appearance.

Namely, this cucina povera dish consists of strips of thinly sliced egg pancakes thickened with flour, generously covered in simple fresh tomato sauce. The term trippate in the name comes from the fact that the finished dish vaguely resembles a plate of tripe.

Easy to make, frittatine make a perfect, quick lunch, and they are especially delicious if topped with grated parmesan cheese before serving.