Ethiopian Dulet with Liver and Tripe

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Make sure the tripe is fully tender before dicing it finely.

Ingredients quick view

8 ounces lean beef or lamb, finely minced

6 ounces beef or lamb liver, finely diced

6 ounces cooked tender tripe, finely diced

3 tablespoons niter kibbeh

1 small red onion, minced

1 green chile, minced

1 teaspoon mitmita

1/2 teaspoon korerima or ground cardamom

3/4 teaspoon salt

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.

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