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Queen of Sheba’s Lamb Tripe and Liver

Posted July 11, 2012 by Mary Kong-DeVito in Curiosities
Dulet

T

he Dish: Dulet ($11.95)

Where to Get It: Queen of Sheba, 1503 9th Street NW, Washington, DC.  202.232.7272

What It Is: Lamb tripe and lamb liver mixed with lean beef, diced onions, jalapeños, garlic, spicy mitmita (a red-orange powdered seasoning), and homemade butter.

What It Tastes Like: With its finely minced texture, dulet is soft, chewy, and crunchy at the end—like raw clams. It is earthy and tender, deliciously seasoned with tangy, spicy mitmita powder which builds in heat.

History of the Dish: Tripe gets a bad rap. In fact, it gets a shitty one, but that’s unfounded. Tripe has been served in just about every country for centuries, even this one. Ethiopian dulet is often eaten for breakfast and on special occasions.

How to Eat It: Dulet is served on injera bread, which is best described as a soft sourdough crepe the size of a satellite dish. Tear off a piece of injera with your right hand only, scoop up the meat mixture, and stuff your face accordingly. Proceed to wash it down with Ethiopian honey wine. read more

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About the Author

Mary Kong-DeVito

Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.