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Yellow Squash with Trippa Falsa

Yellow Squash with Trippa Falsa Trippa Falsa means ‘false tripe’, and it is really just an omelet cut in strips. Commonly used in Italy as a source of protein, these bits of egg go surprisingly well with a nice tomato sauce, and make this dish a complete main course.

Serves 6.



  • 2 Tbsp olive oil
  • 1/2 c onion, chopped
  • 1/2 c bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp dry oregano
  • 1/2 tsp dry basil
  • 1/2 tsp dry parsley
  • 1 bay leaf
  • 1/8 tsp dry red chili flakes
  • 1/8 tsp black pepper, ground
  • salt to taste
  • 1-28 oz can diced tomatoes

Trippa Falsa:

  • 6 eggs
  • 2 Tbsp Romano cheese, grated
  • 2 Tbsp olive oil


  • 2 yellow (crookneck) squashes
  • 1 c boiling water
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp savory
  • 1/4 tsp kosher salt
  • 2 Tbsp Romano Cheese


  1. To make the sauce, heat the 2 Tbsp of oil in a large saucepan and cook the onion and bell pepper until tender and aromatic. Add the garlic, spices, and seasonings; cook another minute or two. Add the tomatoes and stir well. Bring to bubbling, turn the heat to low, and simmer uncovered while you continue with the meal.
  2. Begin the trippa falsa by beating the eggs with the Romano cheese in a medium bowl. In a large skillet over medium low, heat 1 Tbsp of the oil, making sure the oil covers the entire bottom of the skillet. Add half of the egg mixture and swirl around as you would do for an omelet. When the bottom is set, flip the omelet and do the other side. The omelet should be golden brown and well set up. Remove to a cutting board to cool. Repeat for the second half of the egg mixture. When cool, slice into 1/2? X 1? pieces.
  3. Preheat the oven to 350 degrees F.
  4. Cut the squash into 1/4 inch slices, leaving the peels on. In the same skillet used for the trippa falsa, heat the water, oil, garlic, savory and salt over medium low and add half of the squash. Cook until nearly tender, carefully moving the slices around in the oil-water bath. Remove slices with a slotted spoon as each becomes tender, and place them in a 2 quart casserole dish. Add the second half of the squash to the skillet, adding more water and oil if needed. Repeat as before.
  5. Add the trippa falsa and half of the sauce to the squash and stir all gently. Pour the remaining sauce on top and sprinkle with the 2 Tbsp Romano cheese. Bake uncovered for 25-30 minutes, or until bubbly around the edges. Serve with crusty Italian bread.

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