Tripe Crackling with a Deviled Dipping Sauce recipe
All Recipes Appetizers and Snacks Meat and Poultry Beef
Ingredients
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1 pound tripe, rinsed
1 gallon milk, divided
1 large onion, unpeeled and quartered
1 head garlic, halved horizontally
2 bay leaves
1 cup sour cream
4 scallions, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon English mustard
½ teaspoon garlic powder
⅛ teaspoon ground cayenne pepper
oil for frying
salt and ground black pepper to taste
Nutrition Info
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410.1 calories
carbohydrate: 30 g
cholesterol: 107 mg
fat: 22.7 g
fiber: 0.7 g
protein: 22 g
saturatedFat: 11 g
servingSize: -
sodium: 306.2 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -
Directions Tripe Crackling with a Deviled Dipping Sauce
Directions
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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.