Clean the tripe well and boil it for 3-4 hours. Drain it and cut it finely. Put it to boil again with 1/2 onion head.
Beat the eggs in the the milk. Once the tripe's boiling again, add the milk.
Season lightly with black pepper and salt. In a pan, make a roux from the butter, flour and paprika.
Stir well and pour it into the pot with the tripe while stirring nonstop.
Leave to boil on medium heat. Serve hot with mashed garlic and vinegar.