Place tripe in Dutch oven; cover with water.
Add 1 teaspoon salt for each quart of water used.
Simmer, covered, till tripe has clear, jelly like appearance, 3 to 4 hours.
Drain; let tripe stand till cool enough to handle.
Cut tripe into 1/2-inch pieces.
Cover and refrigerate.
Meanwhile, in 4 quart Dutch oven place veal knuckle, car- rots, onion, celery, parsley, the 1 teaspoon salt, marjoram, savory, basil, thyme, pepper, cayenne, cloves, and bay leaves.
Cover with 6 cups water.
Simmer, covered, till meat comes off bone, about 2 hours.
Strain broth, discard- ing bones, vegetables, cloves, and bay leaves.
Chop meat; return to broth.
Cover and refrigerate.
Lift fat from chilled broth.
Measure 4 cups broth; chill remaining.
Simmer broth, chopped tripe, and potatoes, covered, till heated through and potatoes are tender, about 15 minutes.
Season with salt and pepper.
Crockery cooker directions: Use ingredients as above, except use the canned potatoes.
Place tripe in electric slow crockery cooker; cover with water.
Add 1 teaspoon salt for each quart of water used.
Cover; cook on high-heat setting till tripe has clear jelly like appearance, 6 to 8 hours.
(Or, cook on low-heat setting for 16 to 18 hours.) Drain tripe; cover and chill.
In cooker combine carrots, onion, celery, parsley, 1 teaspoon salt, marjoram, savory, basil, thyme, pepper, cayenne, cloves, bay leaves, and 4 cups water.
Add veal knuckle.
Cover; cook on low-heat setting 10 to 12 hours.
Turn cooker to high-heat setting.
Remove meat and vegetables; skim fat from broth.
Cut meat from bone; return meat to broth.
Discard bone and vegetables.
Cut chilled tripe into 1/2 inch pieces; stir into broth with canned potatoes.
Cover; cook on high-heat setting 1 hour.
Season to taste with additional salt and pepper.
Discard whole cloves and bay leaves.