Preheat oven to 350. Roast veal shanks until browned. Place tripe in Dutch oven; add salt and enough water to cover. Cover and simmer until tripe is jellylike, 3-4 hours. Drain. Slice onion and leek. Combine veal shanks, water, onion, leek, celery, salt, thyme, peppercorns, bay leaves, and cayenne in large pot. Bring to simmer and cook until meat is tender, about 1 hr. Remove shanks from soup. Cool slightly. Cut meat from bones. Straing stock into large bowl. Can be prepared 1 day ahead; refrigerate stock, tripe, and veal separately. Degrease stock. Slice red onion into 1/4" rings. Melt butter with oil in heavy large skillet over low heat. Add onion and cook until translucent, stirring occasionally, about 10 minutes. Core, seed, and dice bell peppers. Drain and rinse green peppercorns. Increase heat to medium. Add bell peppers and green peppercorns; stir until bell peppers are crisp-tender, about 2 minutes. Boil stock in heavy large pot until reduced to 4 cups. Cut tripe and meat into bite-sized pieces and add to stock. Peel potatoes and cut into 1/2" cubes. Add to stock. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add red pepper flakes, then onion-pepper mixture and simmer until tender, about 10 minutes.

From _Bon Appetit_, October 1987. Mm by Sylvia Steiger, GEnie The.Steigers, Gt Cookbook echo moderator at net/node 004/005