Dulet

Dulet is an Ethiopian dish of minced liver and tripe, pan-fried with onion, chilli and spiced butter.

Dulet comes from Ethiopia, where its name is written ዱለት in Amharic, the country's working language. Offal is the centre of the dish. The spiced butter, often made as niter kibbeh, gives much of the flavour and richness.

What it really is

Liver and tripe, the stomach lining of ruminant animals, are cut small and finely chopped or minced. They are fried in a pan with onion, garlic and chilli until cooked through, then spiced butter is stirred in to bind the pieces and add richness. The texture is soft and dense, with the liver rich and tender and the tripe firmer and chewier.

How it's served

• Hot from the pan, with the spiced butter still pooled in the dish.
• With injera, the fermented flatbread, torn into pieces to lift the meat. It is eaten by hand.
• As a main dish on its own, or as one of several dishes on a shared plate.

How to write it on the menu

• Name both meats, liver and tripe, and the animal they come from.
• Flag milk, because the spiced butter is made from dairy.
• State the heat level, since the chilli is strong. Say whether the dish is mild, medium or hot.
• Say what the injera is made from. It is usually teff, but it can be blended with wheat, so flag wheat if it is.
• Warn guests that offal has a strong flavour and is not for everyone.