Tripe Crackling with a Deviled Dipping Sauce recipe
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Ingredients
- 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
- 410.1 caloriescarbohydrate: 30 gcholesterol: 107 mgfat: 22.7 gfiber: 0.7 gprotein: 22 gsaturatedFat: 11 gservingSize: -sodium: 306.2 mgsugar: 24.1 gtransFat: : -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.