How to make
Cut off the fatty parts of the tripe and set them aside. Cut the tripe into coarse pieces or strips. Boil in a suitable container with 4 1/5 cups (1 L) water and the necessary amount of salt for 1 1/2 hours under a lid.
Chop it finely.
Braise the finely chopped fatty parts of the tripe along with the finely chopped peppers in 1 tbsp oil. Add the paprika and extinguish with the broth.
Braise the flour in 2 tbsp oil, add hot broth, then return to the pot. Add the tripe, the heated milk and black pepper. Boil 2-3 min.
Whether you want to consume it with or without garlic, with or without vinegar, is entirely up to you. But it'll always be delicious regardless.
