Minced Organ Sauté · Harari Specialty
Dulet
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The dish can be served completely raw, lightly warmed, or fully cooked depending on the customer's preference — all three versions commonly appear on the same menu.
Dulet is a fine dice of tripe, liver and lean beef sautéed together with kitfo spice, awaze chili paste and niter kibbeh spiced butter until richly savory. In Harar it's a favorite late-morning dish, often eaten with fresh bread rather than injera.
Why it's made this way: Dulet turns cuts that would otherwise go to waste into a prized dish, part of a wider Ethiopian tradition of using every part of a butchered animal at market.
More from Ethiopia
Part of World of Street Food — 3248 dishes from 118 countries.
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