Dulet (Ethiopian Spiced Minced Beef and Tripe)

Instructions

1. Rinse the tripe and put it in a pot with water to cover and 1/2 teaspoon of the salt. Bring to a boil, then simmer, covered, for 60 to 75 minutes, until tender when pierced with a knife. Drain, cool for 10 minutes and chop finely.
2. Heat a wide skillet over medium heat. Add the onion and cook without oil for 5 minutes, stirring, until it softens and starts to dry.
3. Add the niter kibbeh, garlic, ginger and chilies and cook for 2 minutes.
4. Add the lean beef and cook for 6 to 8 minutes, breaking it up, until browned and no longer pink.
5. Stir in the tripe, liver, mitmita, black pepper and the remaining 3/4 teaspoon salt. Cook for 8 to 10 minutes more, stirring often, until the liver is cooked through, the meat reaches 71°C (160°F) and everything is well coated and fragrant.
6. Stir in the lemon juice and taste for salt. Serve hot with injera and ayib on the side.

Tips

• Ask the butcher for cleaned, ready-to-cook tripe. It needs a long simmer, but you can boil it a day ahead, chill it and chop it just before cooking.
• Chop the meat by hand into very small, even pieces, because a food processor turns it to paste. If you use ground beef, break it up well while frying so it stays crumbly.