📝 About This Recipe
Beg Dulet is a prized Ethiopian delicacy, traditionally prepared for celebrations and holidays using the freshest lamb tripe, liver, and lean meat. This dish is a masterful balance of textures and bold flavors, featuring the warmth of Mitmita spice and the richness of Niter Kibbeh (spiced clarified butter). Whether served lightly seared or fully cooked, it offers a deep, authentic taste of Ethiopian culinary heritage that is both nutritious and incredibly satisfying.
🥗 Ingredients
The Proteins
- 250 grams Lamb Tripe (cleaned thoroughly and very finely minced)
- 250 grams Lamb Liver (membrane removed and very finely minced)
- 200 grams Lean Lamb Meat (leg or shoulder, finely minced by hand)
Aromatics and Spices
- 1 large Red Onion (extremely finely diced)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 1-2 tablespoons Mitmita (Ethiopian bird's eye chili blend; adjust for heat preference)
- 1/2 teaspoon Korerima (ground black cardamom)
- 1 teaspoon Salt (to taste)
Finishing Touches
- 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter, melted)
- 2 pieces Jalapeño Peppers (seeded and finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by cleaning the lamb tripe rigorously. Scrub it with salt and lemon juice, rinsing under cold water until it is odorless and pale. Pat dry thoroughly.
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2
Using a very sharp chef's knife, mince the tripe, liver, and lean lamb meat into tiny, uniform cubes (about 1/8 inch). Hand-mincing is essential for the traditional texture; avoid using a food processor.
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3
Place the finely diced red onions in a dry skillet over medium heat. Sauté without oil for 3-4 minutes until they soften and the moisture evaporates.
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4
Add the minced garlic and ginger to the onions. Stir frequently for 2 minutes until fragrant, ensuring they do not brown.
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5
Increase the heat to medium-high and add the minced tripe to the skillet. Sauté for 3-4 minutes, as tripe takes slightly longer to soften than the liver and meat.
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6
Add the minced lamb meat and liver to the pan. Stir constantly to ensure even cooking.
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7
For a 'Leb-Leb' (rare/semi-cooked) style, sauté the mixture for only 2-3 minutes until the meat just changes color but remains tender and moist.
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8
Sprinkle the Mitmita, Korerima, and salt over the mixture. Stir well to coat every piece of meat with the spices.
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9
Pour the melted Niter Kibbeh over the meat. The spiced butter will emulsify with the meat juices to create a rich, silky coating.
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10
Fold in the chopped jalapeños and the lemon juice. The acidity of the lemon and the crunch of the peppers provide a necessary brightness to the rich organs.
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11
Taste and adjust seasoning, adding more Mitmita if you prefer a spicier profile or more salt if needed.
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12
Remove from heat immediately to prevent the liver from becoming grainy or tough. Serve warm.
💡 Chef's Tips
For the best flavor, use the freshest lamb possible, ideally from a local butcher. If you cannot find lamb tripe, you can substitute with beef tripe, but ensure it is pre-scalded and very clean. Do not overcook the liver; it should be buttery and soft, not rubbery. To achieve the perfect mince, partially freeze the meat for 20 minutes before cutting to make it firmer and easier to slice. Adjust the Mitmita carefully; it is significantly hotter than standard chili powder or Berbere.
🍽️ Serving Suggestions
Serve immediately with fresh, room-temperature Injera (Ethiopian sourdough flatbread). Pair with a side of Ayib (Ethiopian cottage cheese) to help cool the palate from the Mitmita heat. Enjoy with a glass of Tej (Ethiopian honey wine) or a cold lager beer. Serve alongside Gomen (collard greens) for a balanced, colorful platter. Traditionally eaten by hand using torn pieces of Injera to scoop up the meat.