Tripe Crackling with a Deviled Dipping Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for tripe crackling with a deviled dipping sauce is a flavorful and unique twist on a classic snack. The tripe is cooked until it becomes crispy and crunchy, resembling crackling. The deviled dipping sauce adds a spicy and tangy kick to complement the rich flavors of the tripe. This dish is perfect for those looking to try something different and indulge in a deliciously satisfying treat.

Keywords: tripe crackling, deviled dipping sauce, unique twist, crispy and crunchy, spicy and tangy.

Tripe crackling with a deviled dipping sauce recipe details

Tripe crackling with a deviled dipping sauce recipe, recipe Rating: 4.9
Number of votes:130

This may sound odd, but tripe, when properly prepared, is an amazing thing! With the milk bath, and the harsh heat of frying, it loses quite a bit of its intimidatingly harsh flavour. This is a fun appetizer for your pork lovers, and will have them guessing as to what part of the porker you just fried! The sauce uses the traditional combo for any recipe that is “deviled”: Mustard, cayenne pepper, and Worcestershire sauce.

Ready in: 2 days 25 mins

Ingredients

Serves: 6

• 1 lb. tripe (cleaned and rinsed; NOT green tripe!)
• 1 Gallon Milk
• 2 Bay leaves
• 1 Head of Garlic, cut in half horizontally
• 1 large onion, skin on and quartered
• 8-10 fresh eucalyptus leaves (optional)
• Oil for frying
• 1 C. Soured Cream
• 1 T. English Mustard
• 1 T. Worcestershire Sauce
• 1/2 t. Garlic Powder
• 1/8 t. Cayenne Pepper
• 4 Scallions, thinly sliced into rings
• Salt and pepper to taste

Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 2 days, soaking

1. Rinse the tripe thoroughly. Add tripe and 1/2 gallon milk to non-metallic bowl. Let sit in refrigerator over night.
2. The next day, drain the milk, rinse the tripe again, then add the tripe, the other 1/2 gallon of milk, and the bay leaves, garlic, onion, and eucalyptus leaves (if using) to the milk. Allow to sit overnight again.
3. Heat oil to 350 degrees F (175 degrees C). Drain tripe, rinsing again, and drying with a paper towel. Cut tripe into tortilla chip-sized triangles.
4. Fry in batches until puffed and golden brown. Drain on tea towels, then salt and pepper to taste.
5. For the Dip: Mix the soured cream, mustard, Worcestershire sauce, garlic powder, cayenne, and scallions together, mixing completely. Salt and pepper to taste. Allow to sit at least an hour in the fridge before serving.
6. Serve the dip along with the freshly fried tripe, and enjoy!