Dulet

Dulet is a flavorful Ethiopian dish made from finely chopped tripe, liver, and lean meat, seasoned with aromatic spices and herbs. Traditionally served as part of a festive meal, this dish offers a bold taste of Ethiopian cuisine.

Ingredients

• 1 lb (0.45 kg) beef or lamb tripe, finely chopped
• 0.5 lb (0.23 kg) beef or lamb liver, finely chopped
• 0.5 lb (0.23 kg) lean beef or lamb, finely chopped
• 2 large onions (0.44 lb / 0.2 kg), finely chopped
• 3 tablespoons (0.04 kg) niter kibbeh (Ethiopian spiced butter) or regular butter
• 3 cloves garlic (0.015 lb / 0.007 kg), minced
• 1 tablespoon (0.015 kg) ginger, minced
• 2 tablespoons (0.03 kg) berbere spice mix
• 1 teaspoon (0.005 kg) ground cardamom
• 2 green chilies (0.07 lb / 0.03 kg), finely chopped
• 1/4 cup (0.06 liters) fresh cilantro, chopped
• Salt, to taste

Instructions

1. Prepare the Ingredients

   Finely chop all meat components (tripe, liver, and lean meat) for the authentic texture of Dulet.

2. Cook the Onions

   Heat niter kibbeh in a large skillet over medium heat. Add onions and cook until soft and golden brown, about 10-12 minutes.

3. Add Garlic and Ginger

   Stir in the minced garlic and ginger, cooking for 2-3 minutes until fragrant.

4. Add Berbere and Meat

   Mix in the berbere spice. Immediately add the chopped tripe, liver, and lean meat. Cook for 15-20 minutes, stirring occasionally, until the meat is thoroughly cooked.

5. Season the Dulet

   Add ground cardamom, green chilies, and salt. Stir in fresh cilantro and cook for another 5 minutes.

6. Adjust Seasoning

   Taste and adjust seasoning if needed, adding more salt or berbere as desired.

Serving

Serve Dulet hot, traditionally with injera (Ethiopian flatbread). It can also be enjoyed with rice or as a savory filling for wraps. Garnish with extra cilantro for freshness. This spicy, aromatic dish showcases the rich culinary traditions of Ethiopia and is perfect for festive meals or special occasions.