Cut the tripe into thick strips and place it in a clay pot with plenty of cold water, one chopped onion, one chopped celery, the bay leaves, and the cloves. Add salt then bring to boil. Reduce the heat and cook gently.When the tripe is tender, drain and set aside. In a large pan melt some butter, the brown the bacon, cut into strips, the other onion and the leek, both chopped. Once sauteed, add carrots and the other celery, also chopped, mix well and add the chopped tomatoes. Stir well for a few minutes, then add the tripe, the potatoes cut into large pieces and the cabbage sliced. Cover with hot water, and continue cooking for about ten minutes before adding the beans, already cooked but firm. Let it simmer for fifteen more minutes, then add the "gremolada" (a mix of minced ham fat, minced garlic, minced parsley, grated Parmesan cheese, salt and pepper), mix and remove from the stove. Serve over bread toasted in butter.