Put bone, veal, tripe, bay leaf, 2 teaspoons salt, peppercorns, and one onion in large kettle.
Bring to boil, cover, and simmer for 2 hours.
Saute remaining onion, potatoes, carrots, celery, and green pepper in butter for 10 minutes.
Add to meat mixture and simmer for 30 minutes.
Add salt and pepper to taste.