2 kg ox or sheep tripe, cleaned and cubed
cold water, enough to cover the tripe
2 dried bay leaves
2.5 ml (½ tsp) ground cloves
2.5 ml (½ tsp) ground cinnamon
10 ml (2 tsp) garam masala
2 cardamom pods
250 ml (1 cup) plain yoghurt
2 x 400 g tins tomato purée
2 cm piece of ginger, peeled and grated
6 garlic cloves, crushed
4 red chillies, chopped
salt and pepper
15 ml (1 tbsp) sugar
15 ml (1 tbsp) white wine vinegar
60 g (4 tbsp) butter, cubed