Pour water over the already washed and cleaned tripe and boil until ready. Braise the flour in the oil, add the paprika.
Remove from the stove and pour in some of the milk in a thin trickle.
Stir constantly, to prevent lumps from forming. Pour the roux into the tripe.
Pour in the remaining milk, season with salt and boil another 15 min.
Mash the garlic finely, add the chopped parsley and 3-4 tbsp vinegar.
When serving, pour the garlic mixture over the tripe.