Dulet Recipe

Trim and rinse

Trim away excess fat, connective tissue and any visible tough sinew from the hearts, liver, and lungs. Rinse each piece thoroughly under cold running water.

Cut into small pieces

Slice the hearts and liver into approximately 1/2-inch dice. If using lungs, tear or slice them into similar bite-size pieces. Keep pieces relatively uniform so they cook evenly.

Parboil to remove impurities

Place the diced offal in a small saucepan and add 2 cups water. Bring to a gentle boil, skim any foam from the surface, then reduce heat and simmer 8–10 minutes. This step removes strong blood flavors and impurities. Drain off the liquid and pat the pieces dry with paper towels.

While offal simmers, finely chop the onion, green pepper, cilantro and parsley. Mince the garlic and, if using, finely chop the ají amarillo or measure ají paste.

Heat fats

In a large skillet over medium heat, add 1 tablespoon vegetable oil and 2 tablespoons butter. Heat until butter melts and begins to foam but not brown.

Sauté aromatics

Add the chopped onion and green pepper to the pan. Sauté 4–5 minutes until the onion becomes translucent and edges begin to soften. Add the minced garlic and sauté another 30 seconds until fragrant.

Brown offal

Increase heat to medium-high. Add the parboiled, drained offal to the pan in a single layer. Let cook without stirring for 2 minutes to develop color, then stir and continue to brown for another 3–4 minutes until pieces are nicely seared. If pan becomes dry, add an extra 1 teaspoon oil or a splash of water to prevent sticking.

Season

Lower heat to medium. Add ground cumin, black pepper, salt, and ají panca paste (or paprika) if using. Stir to coat the offal and aromatics. Add 1 teaspoon white wine vinegar or lemon juice to brighten flavors and deglaze any browned bits from the pan.

Finish with herbs

Add the chopped cilantro and parsley, reserving a little for garnish. Stir and cook 1–2 minutes more so herbs wilt but remain bright. Taste and adjust salt or pepper as needed.

Transfer the dulet to a warm serving plate. Garnish with the reserved cilantro and serve with hot tortillas or toasted bread and lime wedges on the side. Squeeze lime over each portion to taste.