Uova trippate is a traditional egg-based dish originating from Rome. The dish is usually made with a combination of eggs, tomato sauce, parsley, grated Parmigiano-Reggiano, olive oil, salt, and pepper. The eggs are whisked with chopped parsley, salt, pepper, and grated cheese, and the mixture is then divided into four cups and fried in batches in olive oil until about four medium-sized frittatine are made.

They're left to cool and then cut into narrow strips. The tomato sauce is heated over low heat and the strips of frittatina are added to the sauce. The dish is always served hot. The word trippate refers to the fact that the dish looks similar to a plate of tripe if properly prepared.