Dulet
Africa — Ethiopia
Ethiopia's most important offal dish. Finely minced liver, tripe, and stomach tissues mixed with spices and clarified butter. Served raw, lightly warmed, or sautéed.
Cuts in this tradition
Cultural context
A classic of Ethiopian butcher-shop dining. Strongly associated with freshness and communal meat-eating. Consumed during holidays, celebrations, and communal slaughter events.
Preparation
Liver, tripe, and stomach tissues finely minced or chopped. Mixed with niter kibbeh, mitmita or berbere spice blend, and onion. Served immediately, raw or lightly cooked to order.