Milas Sember: calories and recipe

Ingredients

• 377 g tripe, diced (2 large cup)
• 100 g ox tongue, diced (0.5 cup)
• 220 g beef meat, untrimmed, cut in strips (4.5 small cup)
• 223 g onion, peeled, chopped (1.5 large cup)
• 32 g green pepper, chopped (2.5 tbsp)
• 26 g garlic, chopped (2 tbsp)
• 6 g salt (1 tsp)
• 18 g mitmita (0.5 small cup)
• 75 g oil (1 medium ECC)
• 9 g mustard paste (senafich) (1 tbsp)
• 15 g awaze (1 tbsp)
• 15 g butter (4 tsp)
• 220 g water (0.22 l)

How to make it

1. 1Wash and slice tripe and tongue into strips; cut beef meat into strips.
2. 2Add tripe into a saucepan and cook for 5 minutes.
3. 3Incorporate sliced tongue and cook for 18 minutes, stirring occasionally and adding water to prevent sticking.
4. 4Add beef strips and cook for 6 minutes; pour in oil and cook for 6 minutes.
5. 5Add onion and green pepper, cooking for 1 minute; add chopped garlic and cook for 1 minute.
6. 6Season with salt and butter, cooking for 2 minutes.
7. 7Remove from heat and serve hot with enjera and side dipping bowls of awaze, mustard (senafich), and mitmita.

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