Home Cook Together. Celebrate Life.

EthiopianAuthentic Cuisine

Tripe Dulet Plate

Serves 4 to 6 Entree meat

Tripe Dulet Plate

Tripe Dulet Plate emerges from the everyday bustle of Ethiopian butcher stalls, where its inviting aroma draws people together. This home version remains true to its roots, delivering a straightforward and generous flavor profile. It’s a dish that speaks of communal tables, where each bite is a nod to the bustling markets from which it hails.

Expect an intricate blend of textures and tastes, with the tender tripe, rich liver, and lean beef mingling harmoniously. The warmth of niter kibbeh and the fiery kick of mitmita bring depth, while fresh ginger and korerima add a fragrant lift. Served atop soft injera, it becomes a hearty, satisfying experience.

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, 3 cloves of garlic, and 1 tablespoon of fresh ginger. Dice the 2 green chilies and 2 tomatoes. Clean the 300 g (10 oz) beef tripe thoroughly under cold running water, then cut it into small, bite-sized pieces. Also, dice the 250 g (9 oz) beef liver into small cubes and set aside with the 250 g (9 oz) lean minced beef.
  2. In a large, dry pot over medium heat, add the finely chopped onion. Cook it slowly, stirring occasionally, until it becomes soft and translucent, which should take about 5-7 minutes. Once the onion is ready, add 3 tablespoons of niter kibbeh, allowing it to melt and coat the onions, turning them a golden color and releasing a rich, buttery aroma.
  3. Add the chopped garlic and ginger to the pot, stirring them into the onion and butter mixture. Sprinkle in 1 tablespoon of mitmita and 1 teaspoon of ground korerima. Stir the spices well, letting them bloom until they become fragrant, which should take about 2-3 minutes. This step is crucial for developing the depth of flavor in the dish.
  4. Introduce the prepared tripe, liver, and minced beef into the pot, stirring to coat them in the aromatic base. Cook the meats, stirring occasionally, until they begin to brown and release their juices. This should take about 5-7 minutes, and you'll notice the mixture starting to develop a rich, savory aroma.
  5. Add the diced tomatoes to the pot along with 1 sprig of fresh rosemary and 1 teaspoon of fine salt. Stir everything together, then reduce the heat to low and let the mixture simmer gently. Cook until the tripe is tender and the sauce has reduced to a thick consistency, which should take about 20-25 minutes. The tripe should be soft but still have a slight chew, and the sauce should cling to the ingredients.
  6. Taste the dish and adjust the salt if necessary. Remove the rosemary sprig before serving. Serve the Tripe Dulet Plate hot, accompanied by fresh injera, which is perfect for scooping up the rich, flavorful mixture.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Ethiopian cuisine