Main Course

Dulet

Name: Dulet
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: ethiopian
Ingredients: 250 g beef tripe cleaned, boiled until tender, then finely chopped; 250 g lean beef finely chopped; 1 pcs red onion finely chopped; 3 clove garlic minced; 1 tbsp ginger grated; 2 tbsp berbere spice blend; 0.5 tsp turmeric powder; 2 tbsp niter kibbeh clarified spiced butter; 1 pcs jalapeño seeded and minced; 0.5 tsp fresh rosemary finely chopped; 2 tbsp fresh cilantro chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

Dulet is a traditional Ethiopian dish, often served as part of a larger meal. This recipe combines finely chopped tripe and lean beef with aromatic spices, fresh herbs, and a touch of butter. It's a flavorful and unique dish that offers a taste of Ethiopian cuisine.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gbeef tripe, cleaned, boiled until tender, then finely chopped
250 glean beef, finely chopped
1 pcsred onion, finely chopped
3 clovegarlic, minced
1 tbspginger, grated
2 tbspberbere spice blend
0.5 tspturmeric powder
2 tbspniter kibbeh, clarified spiced butter
1 pcsjalapeño, seeded and minced
0.5 tspfresh rosemary, finely chopped
2 tbspfresh cilantro, chopped
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

large skillet · cutting board · knife

The method

Step by step

1
If using uncooked tripe, boil it until very tender, then drain and finely chop. Ensure both the tripe and lean beef are finely chopped into small, uniform pieces.
Cook’s note: Pre-cooked tripe can save significant preparation time for this step.
2
Heat the niter kibbeh in a large skillet or pot over medium heat.
About 1 min
Cook’s note: If niter kibbeh is unavailable, use unsalted butter or a neutral oil, though the flavor will be slightly different.
3
Add the red onion to the skillet and sauté until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir frequently to prevent burning and ensure even cooking.
4
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
About 2 min
5
Add the berbere spice blend and turmeric powder to the pot and cook for 2-3 minutes, stirring constantly to toast the spices.
About 3 min
Cook’s note: This step helps to deepen the flavor of the spices.
6
Add the finely chopped beef tripe and lean beef to the pot. Stir well to coat the meat with the spices and cook until the beef is browned, about 10-15 minutes.
About 15 min
Cook’s note: Break up any clumps of meat as it cooks.
7
Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
About 30 min
Cook’s note: If the mixture becomes too dry, you can add a tiny splash of water or broth, but it should be a relatively dry dish.
8
Stir in the minced jalapeño, chopped fresh rosemary, salt, and black pepper. Cook for an additional 5 minutes.
About 5 min
Cook’s note: Adjust the amount of jalapeño to your preferred spice level.
9
Remove from heat and stir in the fresh cilantro.
About 1 min
Cook’s note: Adding cilantro at the end preserves its fresh flavor and vibrant color.
10
Serve hot, typically with injera (Ethiopian flatbread).

Keep it good

Storage

Store leftover Dulet in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat, adding a splash of water if needed to prevent drying out.