Tripe Crackling With A Deviled Dipping Sauce - cooking recipe

Ingredients

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

Preparation

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.