Dulet is a traditional Ethiopian dish that is typically made with minced organ meats such as liver, tripe, and spleen, which contribute to its unique taste and texture. The dish is also well seasoned with spices, herbs, and sometimes chili peppers to add flavor and heat.
Dulet is known for its rich and bold flavors, and it is a dish that reflects the diversity and complexity of Ethiopian cuisine. Keep in mind that variations of Dulet may exist, with different regions and households having their own unique recipes and preparation methods.
Ingredients Required to Make Dulet
- 1 lamb whole tripe and whole liver or ¼ beef liver and ¼ beef tripe
- Mitmita (a chili pepper and spice mixture)
- 30 grams (2 tablespoons) clarified butter
- Salt, to taste
How to Make Dulet (Step-by-Step Tutorial)
- Wash the tripe with cold water and drain it in a sieve.
- Cut the tripe into small pieces.
- Remove any filament from the liver and cut the meat into small pieces of a similar size to the tripe.
- In a bowl, mix the tripe, liver, Mitmita, and salt. Set aside.
- Place a frying pan on high heat.
- Add the clarified butter and let it bubble.
- Immediately add the cut meat mixture to the pan.
- Stir constantly for no longer than a minute to keep the meat rare (avoid overcooking the liver to prevent it from becoming dry).
- Serve the Spicy Tripe and Liver Stir-Fry hot, as is or with your choice of side dishes. This dish is best enjoyed when the liver is still tender and slightly rare. Adjust the seasoning if needed and savor the unique flavors of this spicy and savory tripe and liver combination.
Equipment Recommendations to Make Dulet
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