Dulet
Dulet, from above
Non vegEthiopia

Dulet

Tripe, liver and beef finely chopped and fried with spiced butter and chilli. Offal, Ethiopian style.

35 minTime
34 gProtein each
hotSpice
Feast day leftovers2 chapters · 1 min read

Make it your way

Grandma's wayTripe, liver and beef in niter kibbeh with mitmita.
The original
345kcalsame
34 gproteinsame
2 gfibresame
35minutessame

Classic dulet.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Goat tripe (boti)300 g tripe, cleaned, boiled and finely chopped
Mutton liver (goat liver)200 g liver, finely chopped
Beef200 g lean beef, finely chopped
Onion1 large, finely chopped
Green chilli2 jalapeños, chopped
Niter kibbeh (spiced clarified butter)3 tbsp
Mitmita2 tsp
Berbere spice blend2 tsp
Cardamoma pinch korarima
Saltto taste

Method

4 steps
  1. 1Cook the onion in a dry pan until soft and starting to brown.
  2. 2Add niter kibbeh, berbere and chillies and fry 1 minute.
  3. 3Add the tripe and cook 5 minutes, then the beef and liver and cook, stirring, until cooked through.
  4. 4Season with mitmita, korarima and salt.
Serve it like this

Serve on a round of injera with extra mitmita and ayib on the side.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Dulet: a bread or rice, a side, something to drink and something sweet.

Bread or rice Injera at home60 min
Bread or rice Defo dabo120 min
On the side Atakilt wat40 min
On the side Gomen40 min
To drink Ethiopian coffee45 min
Something sweet Malai kulfi60 min
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