Ethiopian Spiced Tripe and Liver Stir-Fry

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Ethiopian dulet is a bold, aromatic stir-fry featuring tender tripe and liver seasoned with fiery berbere and mitmita spice blends. Traditionally enjoyed as a shared dish scooped up with fluffy injera, this recipe delivers deep, smoky heat balanced by warming cardamom and ginger. It's an adventurous, protein-rich meal that showcases the heart of Ethiopian home cooking.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 21 gFat
• 8 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 480 mgSodium
• 410 mgPotassium
• 65 mgCalcium
• 6 mgIron
• 8 mgVitamin C
• 3800 mcgVitamin A

Ingredients

For the stir-fry

• 1 lb (450 g) beef tripe, fully cooked and finely diced
• 1/2 lb (225 g) beef liver, trimmed and diced into 1/2-inch pieces
• 1/4 cup niter kibbeh (Ethiopian spiced clarified butter)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, freshly grated

For the Ethiopian spice blend

• 2 tbsp berbere spice blend
• 1 tsp mitmita (Ethiopian chili powder)
• 1 tsp ground cardamom
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 2 tbsp fresh parsley or cilantro, finely chopped

To serve

• 4 pieces soft injera bread
• 1 small red onion, thinly sliced
• 1 lemon, cut into 4 wedges
• Extra mitmita, for heat (optional)

Directions

1. Prep all ingredients before you start: dice the cooked tripe and liver into uniform 1/2-inch pieces and mince the aromatics so the cook moves quickly.
2. Heat the niter kibbeh in a large heavy skillet, preferably cast iron, over medium-high heat until shimmering and fragrant, about 1 minute.
3. Add the chopped onion and sauté for 5-6 minutes, stirring occasionally, until soft and lightly golden at the edges.
4. Stir in the garlic and ginger and cook for 30 seconds until aromatic, taking care not to let them burn.
5. Add the diced liver and sear undisturbed for 1 minute, then stir-fry for 2-3 minutes more until just cooked through but still tender inside.
6. Add the diced tripe along with the berbere, mitmita, cardamom, cumin, and salt; toss well to coat and stir-fry for 6-8 minutes so the flavors meld and the meat picks up a little color.
7. Taste and adjust seasoning, adding more salt or mitmita for extra heat if desired.
8. Off the heat, stir in the chopped parsley or cilantro for a fresh herbal lift.
9. Spoon the hot tripe mixture onto pieces of injera, scatter the sliced red onion alongside, and serve immediately with lemon wedges for squeezing over the top.

Cook’s Notes

• Pre-cook tripe by simmering it in salted water with onion, garlic, and bay leaves for 2-3 hours until fork-tender before dicing.
• Substitute lamb heart or kidney for half the liver for an even more traditional dulet flavor and texture.
• Berbere and mitmita vary widely in heat from brand to brand; start with less and adjust to your taste.
• Leftovers keep in the refrigerator for up to 2 days and reheat well in a dry skillet over medium heat.
• For an authentic finish, smear a fresh piece of injera with a little additional niter kibbeh before topping with the stir-fry.

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