- 1 pound tripe, rinsed
- 1 gallon milk, divided
- 1 large onion, unpeeled and quartered
- 1 head garlic, halved horizontally
- 2 bay leaves
- Dipping Sauce:
- 1 cup sour cream
- 4 scallions, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon English mustard
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- oil for frying
- salt and ground black pepper to taste
- Combine tripe and 1/2 gallon milk in a non-reactive bowl. Let soak in the refrigerator, 8 hours to overnight.
- Drain milk and rinse tripe. Return to the bowl and cover with remaining 1/2 gallon milk. Add onion, garlic, and bay leaves. Let soak in the refrigerator, 8 hours to overnight.
- Mix sour cream, scallions, Worcestershire sauce, English mustard, garlic powder, and cayenne pepper together in a bowl to make dipping sauce. Chill until flavors combine, at least 1 hour.
- Drain tripe, discarding milk, onion, garlic, and bay leaves. Rinse tripe and pat dry with paper towels. Cut into tortilla chip-sized triangles.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry tripe in batches until puffed and golden brown, 1 to 2 minutes. Drain on paper towels. Season with salt and pepper.
- Serve dipping sauce alongside fried tripe.
05/15/2019
recipepes.com
tripe crackling with a deviled dipping sauce, recipe
PT15M
PT1H
5
455 calories
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