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1
Place tripe in a large saucepan and add enough cold water to cover it by at least 2 inches.
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2
Bring to a boil over high heat, then reduce the heat to low and simmer partially covered for 1 1/2 hours. Drain the tripe in a sieve and set aside.
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3
Meanwhile, combine the beans and 3 qts. of water in a heavy saucepan and bring to a boil over high heat.
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4
Boil briskly for 2 minutes, remove the pan from the heat, and let the beans soak for 1 hour. Pour off the soaking water and set the beans aside.
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5
In a heavy 6-8 quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, carrots, celery, leeks, and cabbage.
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6
Stir well, cover the casserole, and simmer over low heat for 15 minutes, or until the vegetables are soft but not brown.
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7
Add the tripe, beans, tomatoes, garlic, oregano, salt, pepper, and chicken stock and, stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 1 hour.
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8
Then stir in the spinach, potatoes and tomato paste, and continue to simmer for about 20 minutes longer, or until the beans and potatoes are tender but not falling apart.
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9
Taste for seasoning and serve at once from a heated tureen or soup plates.
