Ethiopisch

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.

▶Bekijk de videoAdane - Ethiopian Food · 34:25

Ingrediënten

• 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

Bereiding

1. Rinse the tripe well and simmer it in lightly salted water until tender, then drain and set aside.
2. 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.
3. Add the onions and cook, stirring, until softened and lightly golden.
4. Stir in the garlic, ginger, and berbere, cooking for 1 minute until fragrant.
5. Add the tripe and liver, then mix well so the spices coat everything evenly.
6. 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.
7. Serve hot with injera or another Ethiopian flatbread.

Veelgestelde vragen