Tripe Crackling With A Deviled Dipping Sauce

• 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

1. Combine tripe and 1/2 gallon milk in a non-reactive bowl. Let soak in the refrigerator, 8 hours to overnight.
2. 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.
3. 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.
4. Drain tripe, discarding milk, onion, garlic, and bay leaves. Rinse tripe and pat dry with paper towels. Cut into tortilla chip-sized triangles.
5. 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.
6. Serve dipping sauce alongside fried tripe.

tripe, gallon milk, onion, garlic, bay leaves, dipping sauce, sour cream, scallions, worcestershire sauce, english mustard, garlic, ground cayenne pepper, oil, salt

Taken from www.allrecipes.com/recipe/254963/tripe-crackling-with-a-deviled-dipping-sauce/ (may not work)