Preheat the oven to 300F. Heat the oil in an ovenproof casserole or Dutch oven and cook the onions, carrots, leeks, and garlic over low heat, stirring occasionally. Add the calf╒s feet and cook for 10 minutes without coloring. Cut the tripe into strips or 2-inch squares and add to the pan. Stir in the bouquet garni, quatre-epices, cloves, salt and pepper. Pour in the Calvados and cider and slowly bring to a boil. Cover casserole and place in the oven for 12 hours, stirring occasionally. Cool with the cover on. To reheat, skim the fat off the surface and reheat gently, stirring frequently. Serve on a very hot platter.
