Boil the tripe in a little salted water. Chop onions, leeks, meat, liver and kidneys finely. Fry them in the lard.
Leave to cool, add the finely chopped potatoes, the bread that you've soaked in water and drained well, the egg, 1/2 teaspoon paprika, spices and salt. Stir well and then pour the filling over the tripe.
Roll it up and tie it with white thread. Put it in a baking dish coated with lard and pour in some broth from the tripe.
Bake for about 30 minutes. After removing from the oven, sprinkle with the remaining paprika.
Cut it into slices and serve with horseradish sauce.