Dulet

Ingredients

• 300 g (10 oz)beef tripe — cleaned and finely chopped
• 250 g (9 oz)beef liver — finely chopped
• 250 g (9 oz)lean minced beef
• 1red onion — cut into wedges
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 2green chilies — slit lengthwise
• 2tomatoes — cut into wedges
• 3 tbspniter kibbeh
• 1 tbspmitmita
• 1 tspground korerima — Ethiopian black cardamom
• 1 sprigfresh rosemary — optional
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by finely chopping 1 red onion and set it aside. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger. Dice 2 green chilies, ensuring you remove the seeds if you prefer less heat. Chop 2 tomatoes into small cubes. Rinse 300 g (10 oz) of beef tripe thoroughly under cold water, then cut it into small, bite-sized pieces. Dice 250 g (9 oz) of beef liver into similar-sized pieces.
2. Place a large, dry pot over medium heat and add the finely chopped onion. Cook the onion slowly, stirring frequently, until it becomes soft and translucent, about 5-7 minutes. Add 3 tablespoons of niter kibbeh to the pot. Stir until the onions are coated and the mixture turns a rich golden color, releasing a nutty aroma.
3. Add the minced garlic and ginger to the pot, followed by 1 tablespoon of mitmita. Stir continuously for about 1-2 minutes until the spices bloom and become fragrant, taking care not to let them burn. The mixture should have a deep, spicy aroma.
4. Add the prepared tripe, beef liver, and 250 g (9 oz) of lean minced beef to the pot. Stir well to combine with the onion and spice mixture. Cook until the meats begin to brown and release their juices, stirring occasionally to ensure even cooking. The meat should lose its raw color and start to brown slightly.
5. Add the diced tomatoes, 1 teaspoon of ground korerima, and 1 sprig of fresh rosemary to the pot. Stir to combine, then reduce the heat to low. Let the mixture simmer gently, allowing the flavors to meld and the sauce to thicken. Cook until the tripe is tender and the sauce has reduced to a rich, thick consistency, about 20-30 minutes. The aroma should be savory and slightly spicy.
6. Remove the rosemary sprig and taste the dulet. Adjust the seasoning with 1 teaspoon of fine salt or to your preference. Serve the dulet hot, accompanied by fresh injera, allowing the injera to soak up the flavorful sauce. The dish should be aromatic and the meat tender, inviting everyone to the table.