Well cleaned tripe is flooded with water, add salt, 1 onion, which are pinned cloves, and boil for about two hours. Remove and leave to cool. Ham, salo and second onion cut into cubes, add chopped garlic, sage leaves and parsley and fry. Add tripe cut into strips, fry a while, add the tomato puree, fuzzy with 2 tbsp (20 ml) of water, pour broth from paunch and boil for about an hour. Sprinkle pepper, removed from the fire and before presentation of the broth add the grated feta cheese.