Ethiopian · PANTRYHOP RECIPE
Dulet with Eggs
30 minutes · 4 servings · omnivore
Dulet is a well-known Ethiopian offal dish, often served for breakfast or with drinks; this version keeps it simple and fully cooked.
Ingredients
Check you have the quantities below.
- 1 pound beef tripe, cleaned and sliced
- 1/2 pound beef liver, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 small green chili, minced
- 3 tablespoons niter kibbeh or butter
- 1 tablespoon berbere spice
- 1 teaspoon salt
- 4 eggs
- 1/2 cup water
Let’s make it
- Simmer the tripe in water for 15 minutes, then drain.
- Heat butter in a skillet over medium heat. Cook onion for 5 minutes, then add garlic and chili.
- Add tripe, liver, berbere, and salt. Cook 8 to 10 minutes until the liver is cooked through to 71 C/160 F.
- In a separate pan, fry or scramble the eggs until fully cooked, then serve with the meat mixture.
For children, serve the well-cooked eggs and a small amount of the mildly seasoned meat mixture.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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