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.
Ingredients
Offal mixture
- 200 gcooked tripe, very finely chopped
- 180 glamb or beef liver, finely chopped
- 120 gred onion, very finely minced
- 10 ggarlic, finely grated
- 10 ggreen chili, finely minced
Spiced butter seasoning
- 30 gniter kibbeh
- 6 gmitmita
- 1 gblack pepper
- 3 gsalt
To finish
- 10 gfresh lemon juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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