Ethiopian
Dulet
Dulet is a cherished Ethiopian dish of finely minced tripe, liver, and lean beef warmed in niter kibbeh with mitmita and green chile. It is rich, peppery, and traditionally served hot with injera or kocho.
Watch it madeAdane - Ethiopian Food · 34:25
Ingredients
- Tripe, cleaned and cut into small pieces1 lb
- Liver, diced small1/2 lb
- Beef or lamb fat, finely chopped1/4 lb
- Onion, finely chopped2 medium
- Garlic, minced4 cloves
- Ginger, minced1 tablespoon
- Berbere spice blend2 to 3 tablespoons
- Niter kibbeh (Ethiopian spiced butter)3 tablespoons
- Jalapeño or green chili, minced1 to 2
- Salt1 to 1 1/2 teaspoons
- Black pepper1/2 teaspoon
Method
- Rinse the tripe well and simmer it in lightly salted water until tender, then drain and set aside.
- In a heavy pan over medium heat, melt the niter kibbeh and add the chopped beef or lamb fat, cooking until it begins to render.
- Add the onions and cook, stirring, until softened and lightly golden.
- Stir in the garlic, ginger, and berbere, cooking for 1 minute until fragrant.
- Add the tripe and liver, then mix well so the spices coat everything evenly.
- Cook over medium heat until the liver is just cooked through and the mixture is dry but still moist, adding the chili, salt, and black pepper near the end.
- Serve hot with injera or another Ethiopian flatbread.
Common questions
Can I substitute the beef tripe or liver in Dulet if I can’t find them?
Yes, but the flavor changes. For tripe, use cow stomach only if available; otherwise, finely diced beef chuck gives a different texture. For liver, use more lean beef, but add it near the end so it stays tender and rich.
How long should I cook the tripe before adding the other meats?
Simmer the tripe until it is fully tender, usually 1.5 to 2.5 hours depending on age and thickness. It should lose the rubbery bite before you add the liver and lean beef, which cook much faster.
What are the most common mistakes when making Dulet?
The biggest mistakes are undercooking the tripe, overcooking the liver until it turns grainy, and using too much liquid. Also avoid skipping the lemon rinse, which helps clean and soften the tripe’s flavor.
How should I store leftover Dulet, and how long does it keep?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat gently over low heat so the liver doesn’t toughen. For longer storage, freeze for up to 2 months, though the texture softens after thawing.
What is the best way to serve Dulet?
Serve Dulet hot with injera or kocho, with extra injera for scooping. It pairs well with a little more mitmita on the side for heat. A small wedge of lemon can brighten the rich, spicy meat mixture.