📝 About This Recipe
Dulet is a cherished Ethiopian delicacy, traditionally prepared for holidays and special gatherings where the freshness of the meat is paramount. This vibrant dish features a finely minced medley of tripe, liver, and lean beef, sautéed quickly with aromatic clarified butter and fiery mitmita spices. It offers a sophisticated balance of textures and a bold, spicy profile that represents the height of Ethiopian gourmet tradition.
🥗 Ingredients
The Proteins
- 250 grams Beef Tripe (thoroughly cleaned and blanched)
- 250 grams Beef Liver (membrane removed, finely minced)
- 250 grams Lean Beef (Top Round or Sirloin) (finely minced)
Aromatics and Spice
- 4 tablespoons Niter Kibbeh (Ethiopian Clarified Butter) (melted)
- 2 tablespoons Mitmita (Spiced Chili Powder) (adjust based on heat preference)
- 1 large Red Onion (extremely finely minced)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 3 pieces Jalapeño or Green Chilies (seeded and finely diced)
- 1 teaspoon Korerima (Black Cardamom powder) (ground)
Seasoning and Finishing
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by cleaning the tripe meticulously. Wash it multiple times in cold water and lemon juice. Blanch the tripe in boiling water for 5 minutes to soften, then drain and pat dry.
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2
Using a very sharp chef's knife, mince the blanched tripe, liver, and lean beef into tiny, uniform cubes (about 2-3mm). Consistency is key to ensure even cooking and the traditional texture.
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3
In a large skillet or traditional 'mitad' over medium-low heat, add the finely minced red onions. Dry-sauté them without oil for 3-4 minutes until they soften and become translucent.
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4
Add 2 tablespoons of the Niter Kibbeh to the onions. Stir in the minced garlic and ginger, cooking for another 2 minutes until the aroma fills the kitchen.
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5
Increase the heat to medium. Add the minced tripe first, as it requires the most time to integrate. Sauté for 3 minutes, stirring constantly.
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6
Add the minced liver and beef to the pan. For a traditional 'semi-cooked' Dulet, you will only sauté these for about 4-5 minutes.
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7
Sprinkle the Mitmita and ground Korerima over the meat mixture. Stir vigorously to ensure every piece of meat is coated in the spice blend.
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8
Pour in the remaining 2 tablespoons of Niter Kibbeh. This adds the signature silky mouthfeel and rich flavor.
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9
Toss in the finely diced jalapeños. These should be added near the end to maintain their bright green color and slight crunch.
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10
Season with salt and black pepper to taste. Stir in the lemon juice to brighten the heavy flavors of the organ meats.
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11
Observe the meat; it should be just cooked through but still tender and moist. Avoid overcooking, which makes the liver grainy.
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12
Remove from heat immediately and transfer to a warm serving dish. Serve while steaming hot with fresh Injera.
💡 Chef's Tips
Always use the freshest meat possible; since Dulet is often served rare or medium-rare, quality is vital. To make mincing easier, place the liver and beef in the freezer for 20 minutes before cutting to firm them up. If you cannot find Mitmita, a blend of cayenne, cloves, and salt can work, though the flavor won't be as authentic. Don't skip the dry-sautéing of the onions; this technique removes excess moisture and concentrates the sweetness. For a milder version, remove the seeds from the jalapeños and reduce the Mitmita by half.
🍽️ Serving Suggestions
Serve on a large platter lined with fresh, tangy Injera (Ethiopian flatbread). Pair with a side of Ayibe (Ethiopian cottage cheese) to cool the palate from the Mitmita heat. Accompany with Gomen (collard greens) for a balanced nutritional profile and color contrast. Enjoy with a glass of Tej (Ethiopian honey wine) or a cold lager to complement the spicy notes. Traditionally eaten by hand, using pieces of Injera to scoop up the Dulet.