Boil 1 cup gram dholl and set aside.
Boil tripe with vinegar till soft, cut in pieces and set aside.
Braise 1 large sliced onion in hot oil, with cinnamon and bayleaves
Ad 2 tsp ginger and garlic paste
Add 2 tsp Kashmiri chilli powder, 1 tsp Bombay masala, 1 tsp durban masala, 2 tsp mutton korma masala, 1 tsp cumin and coriander powder, and mix.
Add tripe and dholl and mix
Add 2 grated tomatoes and 1 tsp of sugar, curry leaves and cook, add salt to taste, cook till gravy becomes thick, reduce heat and leave curry to simmer
Add fresh coriander to garnish.
Prepared, tried and tested by: Layne Ram