📝 About This Recipe
Fiyel Dulet is a prized delicacy in Ethiopian cuisine, traditionally prepared during festive holidays and special family gatherings. This dish features a masterful blend of finely minced goat tripe, liver, and lean red meat, sautéed quickly with aromatic clarified butter (Niter Kibbeh) and fiery Mitmita. It offers a complex texture and a rich, savory profile that represents the pinnacle of Ethiopian 'raw and semi-cooked' culinary artistry.
🥗 Ingredients
The Proteins
- 500 grams Goat Tripe (thoroughly cleaned and blanched)
- 250 grams Goat Liver (membrane removed and finely minced)
- 250 grams Lean Goat Meat (Leg or Shoulder) (finely minced by hand)
Aromatics and Fats
- 2 large Red Onions (minced extremely fine)
- 1/2 cup Niter Kibbeh (Ethiopian Clarified Butter) (melted)
- 4 cloves Garlic (pressed or minced to a paste)
- 1 tablespoon Ginger (freshly grated)
Spices and Seasoning
- 2-3 tablespoons Mitmita (Spiced Chili Powder) (adjust based on heat preference)
- 1 teaspoon Korerima (Black Cardamom) (freshly ground)
- 1 teaspoon Salt (to taste)
Finishing Touches
- 3-4 pieces Jalapeño Peppers (deseeded and finely minced)
👨🍳 Instructions
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1
Begin by cleaning the goat tripe meticulously under cold running water. Scrub with salt and lemon juice to ensure it is pristine and white.
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2
Bring a pot of water to a boil and blanch the tripe for 5-7 minutes. This softens the texture slightly and ensures cleanliness before mincing.
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3
Using a very sharp chef's knife, mince the blanched tripe into tiny, uniform cubes (about 2-3mm). Consistency is key for the mouthfeel of Dulet.
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4
Mince the raw goat liver and the lean red meat to the same size as the tripe. Keep the different meats separate for now.
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5
In a large mixing bowl, combine the minced tripe, liver, and red meat. Toss them together until evenly distributed.
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6
Place a large skillet or traditional 'mitad' over medium heat. Add the finely minced onions to the dry pan and sauté until they soften and become translucent without browning.
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7
Stir in the garlic and ginger pastes, cooking for 1-2 minutes until fragrant.
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8
Add the Niter Kibbeh to the pan. Once melted and bubbling slightly, add the meat mixture.
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9
Increase the heat to medium-high. Sauté the mixture for only 3-5 minutes. The goal is 'Lebleb' (semi-cooked)—the meat should just change color but remain incredibly tender.
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10
Sprinkle the Mitmita, Korerima, and salt over the meat. Stir rapidly to ensure the spices coat every morsel evenly.
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11
Fold in the minced jalapeños during the last 30 seconds of cooking to maintain their bright green color and crunch.
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12
Remove from heat immediately. Taste and add an extra dollop of Niter Kibbeh if you prefer a richer, more 'melt-in-the-mouth' finish.
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13
Transfer to a warm serving platter and serve immediately while the aromas are at their peak.
💡 Chef's Tips
Hand-mincing the meat is essential; using a food processor will turn the texture into a paste, ruining the dish. If you cannot find goat, high-quality lamb is the best substitute for both meat and organs. Do not overcook the liver, as it becomes grainy and bitter if left on the heat for too long. If you prefer a completely raw version (like 'Kifto' style), simply warm the Kibbeh and spices then toss with the raw minced meat without sautéing. Ensure your Mitmita is fresh; the vibrant orange color and pungent aroma are signs of quality spice.
🍽️ Serving Suggestions
Serve with fresh, tangy Injera (Ethiopian sourdough flatbread) to scoop up the meat. Pair with a side of 'Ayib' (Ethiopian crumbled cottage cheese) to cool the heat of the Mitmita. Accompany with 'Gomen' (braised collard greens) for a balanced nutritional profile. Traditionally enjoyed with a glass of 'Tej' (Ethiopian honey wine) or a cold lager. Serve as part of a 'Maheberawi' (mixed platter) for a true communal dining experience.