Soak the tripe in cold water for 5-10 minutes, then rinse it thoroughly and cut into
1-1/2 by 1-1/2-inch squares. Blanch in boiling water for 5 minutes. Drain. In an ovenproof casserole or Dutch oven melt the lard and add the tripe and calf╒s foot. Cook over moderate heat for 20 minutes, stirring occasionally. Stir in the onions and cook until transparent, about 10 minutes, stirring frequently. Stir in the tomatoes, white wine, thyme and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat, cover and simmer for a minimum of 3 hours, stirring from time to time. To serve, remove the bones from the calf╒s foot and discard. This delicious dish actually improves in flavor if it is cooked the day before it is served.
