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Dulet
Dulet (ዱለት): finely chopped tripe, liver and beef fried with onion, mitmita and spiced butter
Butcher-restaurants in Addis Ababa serve dulet in the morning, and it is one of the dishes families look forward to on Easter morning, when the long fast ends and every part of the animal is used. Tripe, liver and lean beef are chopped almost as fine as mince, then tossed in a hot pan with red onion, green chilli, niter kibbeh and plenty of mitmita, so it is rich, peppery and full of different textures. It is eaten with injera and a spoon of ayib to cool the heat. Many places serve it barely warmed, but liver and tripe must be cooked through, so this version pre-cooks the tripe and fries everything until no pink remains; dulet served raw or rare is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: buy tripe that is already cleaned and blanched, and simmer it until a knife slides in easily before chopping.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the tripe
- 9 oz beef tripecleaned and blanched (dressed) honeycomb tripe
- 6 ¼ cups water
- 1 tsp salt
For the dulet
- 9 oz lean beefsirloin or topside, very finely chopped
- 7 oz beef or lamb livermembrane removed, very finely chopped
- 4 tbsp niter kibbehsee our recipe
- 2 red onionsvery finely chopped
- 2 garlic clovescrushed
- 3 green chilliesfinely chopped
- 2 tsp mitmitaor 1½ tsp cayenne pepper mixed with ½ tsp ground cardamom and a pinch of cloves
- ½ tsp salt
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Method
0/8 doneStep 1: Rinse 9 oz beef tripe well under cold water. Put it in a pan with 6 ¼ cups water and 1 tsp salt, bring to the boil, then simmer over a low heat for 40 minutes until a knife slides in easily.
40 minStep 2: Drain and leave the tripe until cool enough to handle, then chop it into very small pieces, about the size of a lentil.
Step 3: Keep 9 oz lean beef and 7 oz beef or lamb liver in separate bowls in the fridge until you need them, and wash your board and knife in hot soapy water after chopping raw liver.
Step 4: Melt 4 tbsp niter kibbeh in a wide frying pan over a medium-high heat. Add 2 red onions and cook for 4 minutes until soft and starting to colour.
4 minStep 5: Add 2 garlic cloves, 3 green chillies and the chopped tripe and fry for 3 minutes, stirring, until the tripe is hot and lightly golden at the edges.
3 minStep 6: Add the beef and fry for 3 minutes, breaking up any clumps, until it has lost all its redness.
3 minStep 7: Add the liver and fry for 3–4 minutes more, stirring all the time, until no pink remains and the juices run clear; a thermometer should read 160°F. Adding the liver with the beef at the start is a common mistake: it overcooks and turns grainy and bitter.
4 minStep 8: Stir in 2 tsp mitmita, ½ tsp ground cardamom or korerima and ½ tsp salt and cook for 30 seconds until fragrant. Serve hot with injera and a little ayib on the side.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 32 g
- Carbs
- 9 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dulet take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of red onions?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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