Cut the well cleaned oyster mushrooms into small pieces. Heat 2 tablespoons of butter in a pot and fry the flour for 1-2 minutes, stirring constantly.
Then gradually add 2 cups (500 ml) of hot water, stirring constantly. Add the mushrooms to the broth and let it cook for about 10 minutes. Then top up with warm milk and stir, and season with salt.
After a short bit, take off from the heat. In the remaining butter, briefly braise a little paprika and stir in this roux to the vegetarian tripe soup.
Serve it as you would any ordinary tripe soup - seasoned with spicy cayenne pepper and crushed garlic in vinegar. Bon appetit!