Ethiopian
Dulet
“A bold and spicy medley of chopped beef tripe, liver, and heart, cooked with berbere and aromatic spices.”
Hard1.5 hours
Where it comes from
Dulet is a traditional dish from the Oromo region, often served during special occasions and gatherings.
Follow the thread
On the Palate
What goes into it
Proteins
Vegetables
Dairy & Fats
How it's made
- 1
Clean and finely chop beef tripe, liver, and heart.
- 2
Melt niter kibbeh in a pan and add chopped onions.
- 3
Cook until onions are soft, then add garlic and berbere.
- 4
Stir in the chopped meats and cook until browned.
- 5
Add cardamom and adjust seasoning with salt.
- 6
Cook until the meat is fully cooked and flavors meld together.
