Categories: Pork/ham, Mexican 
      Yield: 6 servings 
  
      1 lb Tripe                               1    Sprig Parsley 
      2    Pigs' Feet, Thoroughly Wash         2    Cloves Garlic 
      1 qt Water                               8    Peppercorns 
      1 lg Onion                                    Salt 
      1    Bay Leaf                       
 
-----------------------------------SAUCE----------------------------------- 
      2 tb Olive Oil                           1 c  White Table Wine 
      8 oz Tomato Sauce                        1 tb Capers Or To Taste 
    1/4 lb Chopped Uncooked Ham                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.