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Dulet Recipe: How to Make Ethiopian Stir-Fried Tripe and Liver

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5 from 4 reviews

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.

Ingredients

Scale
  • 1 lb (454g) lamb (or beef) tripe and liver
  • 1–2 tsp (5–10 ml) Mitmita
  • 2 tbsp (30 ml / 28g) Niter Kibbeh
  • Salt, to taste

Instructions

Preparation

  1. Wash the tripe with cold water and drain it in a sieve.
  2. Cut the tripe into small pieces.
  3. Remove any filament from the liver and cut the meat into small pieces of a similar size to the tripe.
  4. In a bowl, mix the tripe, liver, Mitmita, and salt. Set aside.

Cooking

  1. Place a frying pan on high heat.
  2. Add the clarified butter and let it bubble.
  3. Immediately add the cut meat mixture to the pan.
  4. Stir constantly for no longer than a minute to keep the meat rare (avoid overcooking the liver to prevent it from becoming dry).
  5. 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.

Nutrition

Find it online: https://ethiopianroots.com/dulet-recipe/