Name: Minced lamb tripe and liver (Dulet)
Yield: Serves 6
Cuisine: Sudanese
Ingredients: 400 g (14 oz) lamb tripe (see tip); 5 garlic cloves, minced; 1 tablespoon Tesmi, or butter or lard; Injera or flatbread, to serve; 300 g (10½ oz) minced (ground) lamb topside; sunflower oil, for cooking; 700 g (1 lb 9 oz) lamb liver; 1 red onion, finely diced; 2–3 green chillies, finely diced (to your taste); 2 tablespoons Dilik; 2 bunches of coriander (cilantro) leaves, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tekebash & Saba

By Saba Alemayoh

Published 2023

About

When I was a kid in Sudan I loved dulet! Then, when we moved to Australia and we had an internal kitchen, no amount of ventilation could get rid of the smell of tripe and intestine for me not to couple the taste and smell.

The thing about delicacies is that they are very culturally specific. This dish is such a rarity, and is attached only to very special celebrations, as it is only enjoyed when a household butchers a whole beast. One can’t get tripe and liver at a butcher in Tigray