1 lb Tripe
2    Pigs Feet, Thoroughly Wash
1 qt Water
1 lg Onion
1    Bay Leaf
1    Sprig Parsley
2    Cloves Garlic
8    Peppercorns
Salt

SAUCE
2 tb Olive Oil
8 oz Tomato Sauce
1/4 lb Chopped Uncooked Ham
1 c White Table Wine
1 tb Capers Or To Taste
3 oz Pimento Stuffed Olives

Place tripe, pigs feet, water, onion, bay leaf, parsley, garlic,
peppercorns, and salt in kettle. Cover and simmer until tender. Cool.
Remove meat from broth, strain and reserve 2 cups of broth. Remove bones
from pigs feet. Coarsely chop pigs feet and tripe. Set aside. Wilt onion
in oil, add tomato sauce, cook for 5 minutes. Add broth, ham, tripe, pigs
feet, and wine. Adjust seasoning, simmer a few minutes longer, then add
capers and olives.