Ethiopian Dulet with Liver and Tripe
Dulet is a rich Ethiopian minced-meat dish combining beef or lamb with liver and tender tripe, niter kibbeh, mitmita, onion, and green chile.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Make sure the tripe is fully tender before dicing it finely.
- 2
Cook the liver in 1 tablespoon niter kibbeh just until done; remove and chop finely.
- 3
Sauté the onion and chile in the remaining niter kibbeh.
- 4
Add the minced meat and tripe and cook through, breaking the meat into fine pieces.
- 5
Return the liver and season with mitmita, korerima, and salt. Serve hot with injera.
Cook notes
Tips
Make sure to use fresh berbere spice for the best flavor.
Finely mince the meat for a more tender texture.
Serve the dish hot for the most authentic experience.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat thoroughly in a skillet to enjoy the dish again.
Substitutions
- Instead of lamb, you can use all beef if preferred.
- Ground turkey can be used as a lighter alternative to lamb.
What to Serve With
- Injera
- Cabbage salad
- Spiced lentils
Common Mistakes
- Not using enough spice, which can result in bland flavor.
- Overcooking the meat can make it tough and dry.
Recipe FAQ
What is berbere spice?
Berbere is a flavorful Ethiopian spice blend that typically includes chili peppers, garlic, ginger, and several other spices.
Can I use chicken instead of lamb or beef?
Yes, you can use minced chicken as a substitute, but it will alter the traditional flavor.
What should I serve with Dulet?
Dulet is best served with injera or fresh bread.
Kitchen tools
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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