---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pork, Mexican
       Yield: 6 servings
       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
       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.