Dulet: calories and recipe

Ingredients

• 428 g sheep tripe, finely chopped (2.5 large cup)
• 178 g sheep liver, finely chopped (1 large cup)
• 42 g sheep tail fat, chopped (1 medium cup)
• 162 g sheep meat, finely chopped (1 large cup)
• 48 g sheep kidney, chopped (1 medium cup)
• 94 g oil (0.5 large cup)
• 149 g onion, peeled, finely chopped (1 large cup)
• 20 g garlic, finely chopped (5 small spoon)
• 42 g green pepper, finely chopped (1 medium cup)
• 23 g butter (4 tbsp)
• 20 g mitmita (2 tbsp)
• 8 g salt (1.5 small spoon)

How to make it

1. 1Wash and scrape tripe in hot water, then rinse with cold water; finely chop tripe, liver, red meat, kidney, and tail fat separately.
2. 2Heat oil in a cooking pan over medium heat for 1 minute.
3. 3Add tripe and cook for 10 minutes; incorporate liver and cook for 1 minute.
4. 4Add tail fat and kidney, cook for 2 minutes; add red meat and cook for 5 minutes.
5. 5Stir in onion and garlic, cook for 2 minutes; add green peppers and mitmita, cook for 1 minute.
6. 6Season with salt and cardamom, cook for 1 minute; stir in butter and serve hot with enjera.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025