Lunch · 45 min · ethiopian

Dulet

Ethiopian flavors, weeknight effort. Beef tripe meets beef liver in a 45-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Beef tripe
• 1 lb Beef liver
• 8 oz Lean beef
• 1 Red onion
• 2 Jalapeños
• 1/4 cup Niter kibbeh
• 1 tbsp Mitmita
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 tsp Cardamom

Steps

1. Simmer the tripe in salted water 30 minutes until tender; drain and mince finely with the liver and lean beef.
2. Sizzle the minced meats in hot niter kibbeh 8 minutes, breaking it up, until browned and slightly crisp at the edges.
3. Add the onion, jalapeños, garlic, and ginger; cook 5 minutes until the onion softens.
4. Stir in the mitmita and cardamom off the heat; the residual warmth blooms the spices without scorching them.
5. Serve hot on injera with ayib alongside. Adventurous, deeply savory, and utterly traditional.

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