Wash the tripe and put it in a pressure cooker in 10 2/5 cups (2.5 L) water. Boil 30-40 min. You can use blanched tripe to save yourself the boiling part.
Once it's ready, cut it into pieces. Put 12 1/2 cups (3 L) water in a pot on the stove and bring to a boil. Add the hot milk, salt and black pepper to it.
In a pan heat the butter, add the paprika and flour and braise 1-2 min., add a few spoons of the broth and stir until homogeneous.
Pour this roux into the broth, add the tripe and boil for a few min.
Serve the tripe with mashed garlic, stirred with the vinegar, and with cayenne pepper.