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1
Two days in advance, scrub the pig's feet or snouts and dry. Rub with 1 tablespoon of salt and the mixed herbs. Cover loosely with plastic wrap and refrigerate overnight.
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2
The following day, soak the tripe in 3 cups of cold water, along with the vinegar, for 1 hour. Rinse and drain. Place the tripe in a deep kettle, cover with cold water, and bring slowly to a boil. Simmer for 15 minutes; drain. As soon as the tripe is cool enough to handle, cut it into 1 1/2 inch pieces.
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3
Preheat the oven to 210 F. Place the vegetables in a 7-9 quart casserole, preferably earthenware or enameled cast-iron. Add the tripe, herb bouquet, wine, tomato paste, and saffron. Rinse the pig's feet or snouts and add to the pot.
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4
Add enough water and oil to the 3/4 cup of flour make a thick paste that's moist and not sticky, and capable of being formed into a long rope. Seal the pot with a ribbon of this paste, taking care to press the dough against the lid of the vessel. Place the pot on the center oven shelf to cook for 12 hours.
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5
Twelve hours later or the following morning, strain the contents: If you used trotters, debone the feet and set aside the meat. Using a strainer, press down on the vegetables with the back of a spoon to extract all the juices before discarding. Leave the snouts as they are. Cut the pork into smaller pieces. Place the tripe and the meat into a deep bowl and set aside.
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6
Allow the fat to rise to the surface of the cooking liquid. Skim off and discard all the fat. Place the degreased liquid in a deep saucepan and boil, skimming, until reduced it has been reduced to 3 cups of thick, meaty broth. Pour the broth over the tripe and pig's feet. Serve while piping-hot, with plenty of good crusty bread on the side to sop up the meat juices.
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7
If not serving immediately, cover the bowl and refrigerate for up to 3 days.
