Arrange two cabbage leaves in the bottom of each of two six-quart casseroles.
Arrange the vegetables, seasonings, butter and tripe in layers on top of the cabbage leaves. Put one calf’s foot in the center of each casserole. Cover with the remaining cabbage leaves. Cover with a tight-fitting lid.
Bake for thirty minutes. Lower heat to slow (225°F.). Bake for nine hours. Remove the tripe pieces to another casserole and strain the sauce over them. Reheat to serve.