Dulet is an Ethiopian dish of tripe, liver, and lean beef finely chopped by hand and sautéed over high heat in niter kibbeh, a spiced clarified butter. Unlike kitfo, which uses a single type of meat, dulet combines three textures: chewy tripe, creamy liver, and distinct pieces of beef. In Ethiopia it is also served rare, but this recipe cooks the offal thoroughly. Mitmita, an Ethiopian hot pepper blend, and cardamom add heat and aroma; serve hot with injera.
Rinse the cooked tripe in plenty of water, then simmer it in fresh boiling water for 40 minutes. It is tender when the tip of a knife slides in without resistance. Drain and let it cool; hot tripe slips under the knife and is difficult to chop evenly.
Trim the membrane and veins from the liver, and remove the sinew from the beef. Slice both thinly, cut them into strips, then chop them into pieces about the size of rice grains. Do not push the knife forward; keep its tip on the board and rock the handle up and down so the pieces are not crushed.
Once cool, cut the tripe into strips and chop it to the same size. Tripe is firmer than the other two meats, so chop it a little more finely or it will stand out in each bite.
Melt the niter kibbeh in a wide skillet and sauté the finely chopped onion over medium heat until the edges are golden. During the final 1 minute, add the crushed garlic and grated ginger.
Raise the heat, add the chopped beef to the skillet, and stir for 5 minutes, until it is no longer pink. Add the liver and cook for 3 minutes more. Cook the offal thoroughly, just like ground meat: the thickest piece must reach an internal temperature of 71°C / 160°F and show no pink when cut.
Add the chopped tripe, mitmita, cardamom, halved hot chilies, and salt. Sauté over high heat for 6 minutes more. No liquid should remain at the bottom of the skillet; the fat should be visible on top of the mixture. Serve hot as soon as you remove it from the heat; the fat in dulet solidifies as it cools.
Chop the dulet by hand with a knife rather than using a meat grinder: a grinder crushes the offal into a paste, while chopping keeps the pieces distinct. Wash the board and knife that touched raw offal with hot, soapy water before using them for the serving dish.
İşkembeyi önce kaynatıp sonra kıymak gerekiyor, çiğken kıymaya çalıştım ve bıçak kaydı. Niter kibbeh yerine sade tereyağı kullanınca da tat düzleşiyor, baharatlı yağ bu yemeğin belkemiği.
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