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Ethiopian Kidney And Or Liver Stew

Hey readers I want to tell you that this is a simple recipe except you have to grind and mix your own spices. There is a reason behind all of this of course it is so the dish would look, smell and taste more delicious. It is because there is more love and care that goes in to each dish that you will want to create and I am going to show you. Although everyone cooks differently and this is done on stovetop in either a skillet or a wok. Let’s get busy.

First you will need to make in advance Niter Kibbeh, Berebre, Simplified Mekelesha for a more spicy robust stew or just 1 pinch of turmeric and 1 green chili pepper for mild along with the niter kibbeh. Clean 1 lb or 1 kg each of kidneys and liver by removing the membrane and cutting the kidneys avoiding the center where the white part is which is garbage. You will want only the brown part of the kidneys. The livers I like are chicken but you can use either beef, goat, lamb or even calf liver if you wish. Place them in a bowl of cold water and 2 pinches of kosher salt and keep rinsing them until the water is clear then add 2 capfuls of white vinegar and rinse several more times and let the water drain.

Here a big sieve or a colander is a huge plus for draining water from the meat. Add 1/4 cup of olive oil to the wok or big cast iron skillet. Add 1 onion or shalot cut in half moon slices, 3 cloves of garlic chopped, let onion or shallot turn brown then add 1 green chili and 1 pinch of turmeric for mild and for spicer add the berebre and mekelesha then the niter kibbeh, 1 bullion cube, 3 dashes of maggi or knorr aroma. Add the cleaned liver and or kidneys and cover and cook for 15 minutes or until it is done on medium heat. The water seeping out of the. meat will turn in to a yummy sauce so this is normal during cooking. Serve with injera and gomen which actually are greens, cabbage or even cauliflower.

P.S, Omg when I seen this on my facebook page I seen exactly what it was and it said tripe but It was a long time ago that I made this too. I am just wrighting about the picture the recipe that should have been here a long time ago. You will need 1 lb or kg of tripe and they sell it in a large piece uncut. first you will need to remove the fat from the smooth side of the tripe and it comes right off. Just pick it right off with your fingers and it pops right off. It is best you clean this before you cut it by taking a large pot and put 1 drop of dish soap and fill it up with water swish it around before sticking the tripe in it. You do not want your tripe to taste soapy. Rinse in the colander by emptying this in to the sink using this method.

The final steps are before cooking the tripe are adding 4 pinches of kosher salt and rubbing it all over the tripe then again wash in copius amount of water and rinse this for at least ten times like you would liver and kidneys because this too is an offal. Offal is another word for organ meats, Next fill the big pot up again and put 2 capfuls of white vinegar and rinse for another 10 times draining the tripe in to the colander to finish cleaning and now the smell is removed and it doesn’t smell like dish detergent either. Now you can take kitchen shears and cut the tripe in to bite sized pieces and place the tripe unseasoned in an instant pot with 3 cups of water and cook for 30 minutes. Place steam diverter on the vent so your cupboards do not get messed up and tap that quick release button. Check to see if it is done and repeat and then either finish cooking this on stovetop like you did with the liver and or kidney or you can combine all three. This can be also another form of dulet. Also before doing such a thing if there is some liquid or stock remaining fromt the tripe, I suggest you turn on the instant pot again this time to saute for 10 minutes and start this will greatly reduce the stock from the meat because you want this to be dry so enjoy. Sorry about this and to make it right that I had to correct it but the title stays the same.Cheers!!!!

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