Recipe - Mondongo Elegante - Elegant Tripe

1 pound 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 tablespoon Olive Oil
8 ounce Tomato Sauce
One fourth pound Chopped Uncooked Ham
1 cup White Table Wine
1 tablespoon Capers Or To Taste
3 ounce 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.