How to cook
Clean and wash the lamb tripes in cold water and put them to boil in 7-8 cups of salted water. Once the tripes soften completely, take them out to cool off and strain the broth.
Fry the finely chopped onion and flour in the butter, and when the onions redden, add the paprika, dilute the roux with some of the broth and pour into the pot.
Slice the tripes finely, add them to the broth and boil them for 10-odd minutes. Thicken with the eggs, vinegar and crushed garlic.
When serving, sprinkle the plate with a little finely chopped parsley.