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.