Fill a pot one-quarter full with water. Add all the broth ingredients and bring to a boil. Add the tripe and blanch for about 20 minutes. Drain well and cut into strips (about the size of pappardelle noodles). Spread the strips on a baking sheet, drizzle with olive oil, and let them cool completely.

In a bowl, combine the breadcrumbs, Parmesan, and paprika. Mix well, then add the tripe strips and toss until evenly coated. Lightly grease a baking sheet and preheat it for 2 minutes. Once the sheet is hot, add the breaded tripe and cook for 12 minutes, or until crispy. Alternatively, you can fry the tripe or bake it in a conventional oven at 400°F (200°C) for 20 minutes. The tripe should be nice and crispy.

Serve with dipping sauces like salsa verde, cheese sauce, or mayonnaise. This makes a great snack for an appetizer, a casual dinner, or even a relaxed meal on the couch.