Wash tripe thoroughly. Cover with water and boil for 3 hours. Take out and chop into small pieces, or put through the grinder. Add to the broth, put the onion and the garlic in a cheese-cloth, tie and hang in the kettle so it can be taken out when the flavor is strong enough. Season and cook on low fire 3 to 4 hours. Serve with egg sauce and sprinkle with paprika.