Dulet
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
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
Store leftover Dulet in an airtight container in the refrigerator.
Reheat gently in a skillet over low heat, adding a splash of water if needed to prevent drying out.
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