Dulet is a traditional Ethiopian dish that's popular among meat lovers. It’s a spicy, savory, and often rich dish made primarily with finely chopped organ meats—typically beef tripe (stomach), liver, and sometimes lean beef—seasoned with a mix of spices, herbs, and sometimes clarified spiced butter known as niter kibbeh.

   Key Ingredients:

• Beef tripe, liver, and sometimes lean beef

• Mitmita (a spicy Ethiopian chili powder)

• Berbere (a spice blend made from chili peppers, garlic, ginger, basil, and other spices)

• Onions, garlic, and jalapeños or green chili peppers

• Niter kibbeh (Ethiopian spiced clarified butter)

• Fresh herbs (like coriander or green onions, depending on region)

🥣 How It's Made:

1. The organ meats are cleaned thoroughly, then finely chopped.

2. Onions, garlic, and green chilies are sautéed in niter kibbeh.

3. The chopped meats are added and cooked over medium heat, often quickly to retain some tenderness.

4. Spices like mitmita and berbere are added for heat and flavor.

5. It’s usually finished with fresh herbs and sometimes served hot or even very rare, depending on personal or regional preference.