Dulet

Name: Dulet
Yield: 200.00 g
Cuisine: Ethiopia
Ingredients: 160.00 g Minced tripe (honeycomb reticulum), liver and lung sautéed 3–5 minutes in nitter kibbeh); 12.00 g Berbere, green chilli and onion (sautéed extremely briefly); 12.00 g Nitter kibbeh (the very hot spiced butter that briefly sears the organ surfaces)

Dulet from Ethiopia: explore its ingredients, nutrition facts, 427 calories per serving, and cultural origin.

Dulet — Ethiopia

Dulet is a sautéed mix of minced organ meats, often seasoned with spices, popular in traditional Ethiopian cooking.

Foods: Dulet

160.00 g Minced tripe (honeycomb reticulum), liver and lung sautéed 3–5 minutes in nitter kibbeh)
12.00 g Berbere, green chilli and onion (sautéed extremely briefly)
12.00 g Nitter kibbeh (the very hot spiced butter that briefly sears the organ surfaces)