Ethiopian Dulet — Spiced Liver & Tripe Skillet
Quick-seared minced liver and tripe finished with warm spices, served alongside golden rice, roasted vegetables, and pickled cabbage. A weeknight version of the classic Ethiopian comfort dish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high. Add diced onion and cook until softened, about 4 minutes.
Step 2
Add ginger and jalapeño. Stir for 30 seconds until fragrant.
Step 3
Add minced liver and tripe (or ground beef). Break up with a spoon and cook until no pink remains, about 6 minutes.
Step 4
Stir in berbere spice, then squeeze lime juice over the top. Toss gently for 1 minute.
Step 5
Remove from heat and fold in fresh cilantro. Taste and adjust salt.
Step 6
Serve over warm yellow rice with steamed broccoli, cauliflower, carrots, mashed potatoes, and pickled red cabbage on the side.
Tools you’ll need
- large 12-inch skillet
- wooden spoon
- knife and cutting board
- measuring spoons
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