Dulet
ዱለትHigh-heat stir-fry of finely cut tripe and liver with mitmita and niter kibbeh.
1 hr 10 min Easy Serves 6
Watch how to make DuletMethod
- 1
Clean and cut: Wash/drain tripe and remove unwanted membrane/filament from liver; cut both into small, similarly sized pieces.
- 2
Preseason: Mix tripe and liver with mitmita and salt before they hit the pan.
- 3
High-heat sauté: Heat a sturdy pan strongly, let niter kibbeh bubble, then immediately add the meat mixture and stir-fry until cooked to the desired safe doneness.
Cook's notes
- Even pieces are crucial because the final cooking is fast and high-heat.
- Preseasoning helps the small pieces carry spice evenly rather than trying to distribute it after they begin cooking.
- Liver can toughen if held too long; small uniform pieces and a hot pan make the cooking window easier to control.
More meat & tibs
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