The well cleaned tripe needs to boil for 5-6 hours on low heat in a covered container. To obtain a thick and delicious broth, it is advised to boil beef or veal legs with a piece of beef and kidney fat along with the tripe. Remove the foam with a slotted spoon.
The ratio of tripe to water needs to be 1:4. Remove the tripe, pour in a little water and milk to the broth and boil for another 10-15 minutes. Toward the end of cooking, add a carrot and celery, parsley roots, peeled onion, celery leaves, and leeks.
Season the broth with black pepper leaves, allspice, bay leaf, garlic and a little salt. Submerge the boiled tripe immediately in cold water and drain well until dry. Mix the fat from the broth with paprika and oil, add it into the broth that you then boil for 10-15 minutes.
Strain the broth and remove the fat. Drop part of the boiled tripe in the hot broth and boil.
Upon presenting, remove the boiled tripe from the dish, cut it and put it in a bowl. Pour in the broth, add oil and season it with pressed garlic, mixed with vinegar and salt. Optionally, serve it with crushed, dried red chilies.