Dulet

Dulet is rich, spicy, and intensely savory, with tender chopped tripe and softly cooked liver bound together by fragrant niter kibbeh and fiery mitmita. The onions melt into the mixture, while a final squeeze of lemon sharpens and lifts the whole dish.

Safety Warning

Use only properly cleaned tripe and cook liver thoroughly until no longer raw. Offal is highly perishable; keep it refrigerated and avoid cross-contamination.

Nutrition · per serving

396kcal

29gProtein

7gCarbs

28gFat

1gFiber

2 servings

Ingredients

10 items

Offal mixture

cooked tripe, very finely chopped200 g

lamb or beef liver, finely chopped180 g

red onion, very finely minced120 g

garlic, finely grated10 g

green chili, finely minced10 g

Spiced butter seasoning

niter kibbeh30 g

mitmita6 g

black pepper1 g

salt3 g

To finish

fresh lemon juice10 g

Tips

•To keep the recipe within 15 minutes, use pre-cooked cleaned tripe from a butcher or leftovers; raw tripe requires long simmering and is not realistic for this time limit.
•Traditional dulet may be served with injera, but for a low-carb menu it is excellent on its own or with sautéed greens.
•Mitmita varies in heat; start with 4 g if yours is very hot, then add more to taste.
•A warm pan and very fine chopping are the key techniques for good texture and fast, even cooking.

Steps

1
Set a heavy frying pan over medium-high heat. While the pan heats, make sure the cooked tripe and liver are chopped very finely; dulet cooks quickly and eats best when the pieces are tiny and evenly sized.
200 g cooked tripe, very finely chopped180 g lamb or beef liver, finely chopped
2
Add the niter kibbeh to the hot pan. When it is melted and fragrant, add the red onion, garlic, and green chili. Sauté for 2-3 minutes, stirring often, until the onion softens and loses its raw edge but does not brown deeply.
30 g niter kibbeh120 g red onion, very finely minced10 g garlic, finely grated10 g green chili, finely minced
3
Add the chopped tripe and cook for about 2 minutes, stirring and pressing it into the butter so it heats through and picks up flavor. If the pan looks dry, keep the heat at medium rather than adding liquid; dulet should stay concentrated, not stewed.
200 g cooked tripe, very finely chopped
4
Add the liver, mitmita, black pepper, and salt. Cook for 2-3 minutes, stirring constantly, until the liver is just cooked through and no longer looks wet and raw. Avoid overcooking or the liver will turn grainy. Taste and adjust heat or salt if needed.
180 g lamb or beef liver, finely chopped6 g mitmita1 g black pepper3 g salt
5
Take the pan off the heat and stir in the lemon juice. Let the dulet sit for 1 minute so the flavors settle, then serve immediately while hot.
10 g fresh lemon juice

Origin & History

Dulet is a traditional Ethiopian dish made from finely chopped offal, typically tripe and liver, seasoned assertively with spiced butter and chili. It is especially associated with hearty home cooking and butcher-shop style preparations, where fresh organ meats are used quickly and skillfully. The dish reflects Ethiopia's deep tradition of bold spice blends and resourceful nose-to-tail eating.

ethiopian offal lowcarb spicy stovetop tripe liver

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Steps

Set a heavy frying pan over medium-high heat. While the pan heats, make sure the cooked tripe and liver are chopped very finely; dulet cooks quickly and eats best when the pieces are tiny and evenly sized.

200 g cooked tripe, very finely chopped180 g lamb or beef liver, finely chopped

Add the niter kibbeh to the hot pan. When it is melted and fragrant, add the red onion, garlic, and green chili. Sauté for 2-3 minutes, stirring often, until the onion softens and loses its raw edge but does not brown deeply.

30 g niter kibbeh120 g red onion, very finely minced10 g garlic, finely grated10 g green chili, finely minced

Add the chopped tripe and cook for about 2 minutes, stirring and pressing it into the butter so it heats through and picks up flavor. If the pan looks dry, keep the heat at medium rather than adding liquid; dulet should stay concentrated, not stewed.

200 g cooked tripe, very finely chopped

Add the liver, mitmita, black pepper, and salt. Cook for 2-3 minutes, stirring constantly, until the liver is just cooked through and no longer looks wet and raw. Avoid overcooking or the liver will turn grainy. Taste and adjust heat or salt if needed.

180 g lamb or beef liver, finely chopped6 g mitmita1 g black pepper3 g salt

Take the pan off the heat and stir in the lemon juice. Let the dulet sit for 1 minute so the flavors settle, then serve immediately while hot.

10 g fresh lemon juice

Origin & History