Tripe, with Tomato Sauce

Slit tripe into narrow strips (about 1-2 ems wide and 3-5 cms long), bring to a boil for 3-5 minutes, then discard water.

Repeat boiling with bay leaf and cardamom tied in muslin bag until tender.

Discard bag, cover with rinsed hulled grain and tomato sauce, and cook for further 1 hour over very slow fire.