Dulet

Ingredients(for 1 generous bowl per person)

• 200g Lean beef (or lamb) tripe, cleaned and finely chopped (Menchet Abesha, traditional cut)
• 75g Beef liver, finely chopped (optional for milder flavor) - optional
• 1 medium, finely diced Red onion
• 2, finely chopped Green chili peppers (Karia)
• 2, minced Garlic cloves
• 1 tsp, minced Ginger
• 1 tbsp Kibbeh (spiced clarified butter) (or use olive oil for a lighter version)
• 1 tsp Mitmita (Ethiopian chili spice blend)
• 1 sprig, chopped Fresh rosemary
• to taste Salt
• 1/2 tsp Black pepper

Instructions

1. 1

   Thoroughly clean and finely chop the beef tripe and, if using, the liver. Pat dry with a paper towel.

   5 minutes

   For best results, freeze the meat slightly before chopping to achieve a finer texture.

2. 2

   Heat the kibbeh or olive oil in a non-stick pan over medium heat. Add the diced onions and sauté until soft and translucent.

   3 minutes

   Stir frequently to prevent onions from burning and to enhance sweetness.

3. 3

   Stir in the minced garlic and ginger, cooking until fragrant. Add the green chili peppers and rosemary, sautéing for another minute.

   2 minutes

   Add chilies gradually to control the heat level.

4. 4

   Add the chopped tripe (and liver, if using) to the pan. Cook on medium-high heat, stirring frequently until the meat is browned.

   5 minutes

   Do not overcook the liver to avoid a chewy texture.