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.