- 45ml - (3 tlb) oil
- 2 - onions, sliced
- 4cloves - garlic, crushed
- 2 - red chillies, chopped
- 10ml - (2 tbs) sugar
- 15ml - (1 tbsp) vinegar
- 2 - bay leaves
- 2,5ml - (1/2 tsp) ground cinnamom
- 10ml - (1/2 tsp) garam masala
- 2 - cardamom pads
- 250ml - plain yogurt
- 2 * 400g - tins whole peeled tomatoes
- 1 - ginger, grated
- 15ml - vinegar
- 2kg - sheep tripe, cleaned.
- - salt and pepper paste
1 Put the tripe in a pot filled with water to cover and boil for 2 hours.
2 YOUGHURT MIXTURE
In a blender, process the spices, yoghurt, tomatoes, ginger, garlic, chilies, salt and pepper, sugar, and vinegar until smooth.
3 Heat the oil in a hot pot and fry the onions until soft and golden. Add the garlic and fry dor another minute. Add the cooked tripe and the yoghurt mixture and bring to a boil.
4 Lower the heat and allow to cook for 15 minutes or until the sauce thickens. Add the butter and stir through. Season to taste and serve with rice.